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Home > Categories > Food > Recipes > Simple Spicy Beef Stirfry review
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Ingredients:
• 400g beef stirfry, or steak cut into 1cm x 3cm strips
• 6-8 Tbsp Watties tomato sauce
• 2-3 Tbsp Whitlocks picalilli (or Mustard Pickle)
• 1 onion, peeled, sliced thinly
• 2 tsp extra-virgin olive oil
• 2 cups frozen mixed veges
Method:
• Heat a medium frypan and add oil. When the oil is almost hot, drop in a small piece of onion to test. If it sizzles, put in the rest of the onion and stir constantly until onion is translucent.
• Put the stirfry meat in, and drop to a moderate heat. Continue to cook, stirring frequently, until the meat is almost cooked. At this stage, start to boil the frozen veges in a pot.
• Now lower the heat a little bit, add the tomato sauce and picalilli, and continue to stir constantly. Once the sauce has thickened, add the veges, stir quickly and serve.
Suggested serving ideas:
• Serve on rice, with toast wedges.
• Serve with a side of mashed potato, made with garlic butter, a hint of low-fat milk and a dash of freshly ground black pepper.
Product reviews...
Review by: ooblar
Dated: 21st of April, 2007
Bit of a variation on this recipe. First off I heated a dash of oil in a frypan along with a teaspoon of crushed garlic and half a small onion, finely diced. Sauteed on a low heat for a few minutes, I then added a hefty dollop of Nando's periperi sauce and let it go for about a minute until it's quite aromatic, then I added the beef stirfry and shuffled that around for a while until it was almost cooked through. Then I added a bit more periperi sauce, the tomato sauce, and a couple of handfuls of frozen veges. While it simmered away, gently cooking the veges, I boile3d up a couple of cups of spiral pasta in lightly salted water. When both dishes were ready, I mixed them together making sure the pasta was well coated by the glaze. Served in a bowl, topped with a bit of freshly-grated parmesan cheese and a bit of finely chopped fresh parsley. Top notch tasty.
Review by: kiwireviewer-00
Dated: 7th of September, 2005
It's not the prettiest looking meal I've seen or made, but it's up there with the best in terms of taste and ease of preparation. It takes about 10-15 minutes from start to serve, and there are a lot of variations you can serve it in. One of my favourites is to use this mix to stuff pita half-pockets and serve in a taco-style arrangement. Great for picnics, and really tasty served cold as well.
The standard recipe can serve 2 hungry adults, or 4-5 snack-sized portions easily, especially if served with a side-dish of mash or pasta. I have found a 50/50 mix of potato and golden kumara makes a wonderful accompanying mash, and it's topped off really nicely if you stir a handful of grated cheese into the mash just before serving.
Overall, a very yummy meat-meal, good for any season. Just make sure you choose a good tender beef cut... nothing worse than tough stirfry!
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