Nuts About Stir-Fry
Nothing’s quite as delicious as an easy-peasy stir-fry, packed with peanut power and Thai-inspired flavours. Mark our words – your pots will be empty and your stomachs full!
Serves 6
Ingredients
Sauce
- 65ml (¼ cup) rice vinegar
- 45ml (3 tablespoons) soy sauce
- 45ml (3 tablespoons) Black Cat Smooth Peanut Butter
- 15ml (1 tablespoon) peanut oil
- 15ml (1 tablespoon) chilli sauce
- 5ml (1 teaspoon) sesame oil
- 65ml (¼ cup) cold water
- 15ml (1 tablespoon) corn starch
Stir-Fry
- 15ml (1 tablespoon) peanut oil
- 750g rump steak, thinly sliced
- 15ml (1 tablespoon) peanut oil
- 2 carrots, cut into strips
- 1 green pepper, cut into strips
- 250ml ( 1 cup) mushrooms, sliced
- 250ml (1 cup) broccoli florets
- 1 bunch spring onions, sliced
- 2 cloves garlic, minced
- 15ml (1 tablespoon) minced fresh ginger
Method
- Whisk vinegar, soy sauce, peanut butter, peanut oil, chilli sauce, and sesame oil together in a bowl until smooth. Whisk water and corn starch together in a small bowl until the corn starch is dissolved.
- For the stir-fry, heat peanut oil in a large heavy based saucepan until smoking. Cook and stir beef in hot oil until browned, about 3 minutes.
- Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking.
- Stir fry carrots, green pepper, mushrooms, broccoli, spring onions, garlic and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
- Return beef to saucepan. Reduce heat to medium-low. Clear a space in the centre of the beef and vegetables. Pour vinegar mixture and corn starch mixture into the cleared space; stir together for a few seconds, toss with vegetables and beef.
Cover the saucepan and cook until sauce thickens and sticks to vegetables, about 5 minutes. Serve over cooked rice.