A good stir-fry is all about high heat, quick cooking, and bold flavour, and this one delivers on all three. Tender strips of beef soak up a simple soy, ginger and garlic marinade, while crisp vegetables keep things fresh. This recipe is also the perfect way to use up some of your leftover vegetables and other pantry staple ingredients. Recipe compliments of B-Well.

Prep: 10 minutes | Cook: 15 minutes | Serves: 4

Ingredients

• 500 g beef stir-fry strips
• 1 red pepper, sliced
• 200 g Tenderstem broccoli, chopped
• 1 onion, sliced
• 2 tablespoons canola oil
• 2 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1 teaspoon garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup brown rice, cooked
• 3 spring onions, sliced
• Sesame seeds, to garnish

Method

1. In a bowl, whisk together the soy sauce, brown sugar, garlic and ginger. Add the beef strips and toss well to coat. Set aside while you prepare the vegetables.
2. Heat the canola oil in a wok or large frying pan over high heat. Add the red pepper, broccoli and onion. Stir-fry until just tender but still bright. Remove from the pan and set aside.
3. Add the marinated beef and any remaining marinade to the same pan. Stir-fry for 3 to 4 minutes until browned and cooked through.
4. Return the vegetables to the pan and toss everything together. Cook for a further 2 to 3 minutes so the flavours combine.
5. Serve over warm brown rice and finish with sliced spring onions and a sprinkle of sesame seeds.

Tip: Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck.