Beef Stir Fry - a classic!

Family Beef Stir-Fry

If you were raised in the 90's like me, you probably had your fair share of stir fry dinners! It feels a bit like the dish that a a lot of people cooked when they either had loads of veggies left over to use or they wanted to feel a little fancy. After all it was very different to meat and 3 veg! Its a great option really. You can load it up with fresh produce, change the protein around as you wish and experiment with different flavours.




Serves 4-6
20g dried shiitake mushrooms 
One stalk of celery 
200g carrot 
230g onion or one medium 
Marinate for meat: If you dont have time to marinate, skip it!
750g Beef - we used rump but you can use any lean peace of meat
1 tbsp tamari 
1 tbsp chinese cooking wine
1/2 tsp bicarb soda 
3 garlic cloves 
1 thumb ginger 
230g mushroom stock (soaking liquid from the mushrooms) 
110g tamari 
1 tbsp honey 
2 tbsp oyster sauce 
Salt and pepper to taste 
2 tbsp tapioca starch 
2 tbsp tallow - sub for your favourite oil/fat if you'd like!
1) Soak the dried shiitake in water - enough to cover and a little more. Place a lid on top and set aside for 30 minutes 
2) Slice the meat thinly into equal sized pieces and place into a bowl. Finely dice the garlic cloves and ginger and add them to the bowl with the meat
3) Next add the marinate ingredients to the meat. The tamari, Chinese cooking wine and bi carb soda. The bi carb soda works to make the meat even more tender. Massage gently to coat and allow the meat to sit for 30 minutes 
4) Dice the onions, carrot and celery 
5) Drain the mushrooms and finely chop 
6) Combine the water from the shiitake mushrooms with the tamari, oyster sauce, honey and salt and pepper. Mix well and set aside 
7) Preheat a frying pan over a high heat adding in one tablespoon of tallow. Once hot, cook the meat for 5-7 minutes on high until fully cooked
8) Remove the meat from the pan and add in another tablespoon of tallow
9) Ensure the pan is hot, then add in the vegetables and cook for 3-5 minutes ensuring the vegetables are still slightly crunchy  
8) Keep the pan over a high heat and add the meat back to the pan with the sauces and mushrooms 
9) Make a tapioca slurry by adding the tapioca starch to 4 tablespoons of water and mixing well until all the lumps are removed 
10) Bring the sauce to a simmer, then slowly add the tapioca slurry, stirring constantly until the sauce begins to thicken 
11) Serve with steamed rice or rice noodles