Sick of adverts? Click here to join up for free and be rid of them.
• 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
• 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.
I love this recipe...I love stir fries but have never thought of using mustard pickle (which I must say is one of my favourite condiments to have with just about everything!) I couldn't believe the difference in taste and smell when I added the mustard pickle to the stir fry.
I already had everything I needed for this stir fry so it was easy to gather the necessary ingredients...oh I don't use olive oil as I find the taste of the oil too strong for my liking but I used vegetable oil instead and this I found worked fine.
The whole process from start to finish didn't take very long as it shouldn't with a good stir fry it is all in the heat and how it is cooked and I found this recipe to be very fast and very easy to cook....and the taste was amazing!! I spooned the stir fry over cooked rice and this was a great accompaniment to the this stir fry.
I have since made this stir fry a few times and each time it has worked, cooked, tasted perfectly each time. I will definitely be keeping this recipe on hand to make again and again because the mustard pickle makes this stir fry extra ordinary!
Definitely invest in a good cut of beef or even chicken as it would work great with both, and can use whatever veggies, fresh or frozen.
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.
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!
Random listing from 'Food'...
Tackle a mid-morning sugar craving head-on with Nuttz Gourmet Selection Chai Almond - dry roasted almonds with a deliciously rich blend of spices, including nutmeg, cinnamon, cardamom and coriander giving it a crunchy rich coloured coating. Our most popular almond.
Most of the almonds used by Nutttz Gourmet are grown in Australia. We typically use Non Pareil Extra Supreme variety, size 24-27, as they are the best available, look and taste great with our gourmet coatings. Spices are added at the coating stage to give added natural flavours to the almonds for your enjoyment or a special treat.
All trademarks, images and copyrights on this site are owned by their respective companies.
KIWIreviews is an independent entity, part of the ePLURIBUS.nz Network. This is a free public forum presenting user opinions on selected products, and as such the views expressed do not necessarily reflect the opinion of KIWIreviews.co.nz and are protected under New Zealand law by the "Honest Opinion" clause of the Defamation Act of 1992. KIWIreviews accepts no liability for statements made on this site, under the assumption that they are the true and honest opinions of the individual posters. In most cases, prices and dates stated are approximate and should be considered as only guidelines.
"I wonder if other dogs think poodles are members of a weird religious cult."