Food, Glorious Food

Here's one of my quickie lunch recipes for the fit foodie on the go.  From fridge to plate, this takes about 20 minutes in total to do (including washing and chopping and otherwise preparing ingredients).

Stir-Fried Beef with Mixed Vegetables

Beef - 300gms

Broccoli - 1 head

Yellow Zucchini - 1

Red Bell Pepper - 1

Shiitake mushrooms - 1 small packet

Spring Onions - 1 bunch

Garlic - 1 bulb or to taste

Ginger - 1 medium-small knob or to taste

Soy Sauce - to taste

Sesame Oil - to taste

Salt and Pepper - to taste


Chop the vegetables roughly - mushrooms can remain whole.  Pay especial attention to separate the onion bulbs of the spring onions from the shoots, as the bulbs will be going in the hot oil ahead of everything else.  Heat some cooking oil in a hot wok and brown the garlic, ginger and spring onion bulbs for a few minutes before adding the beef and browning well.  Sprinkle with salt and dash light soy and sesame oil to taste.  Once the beef is further browned, add the vegetables a portion at a time, turning constantly to ensure even cooking.  Continue to season with soy sauce, pepper and sesame oil as you go, tasting constantly to ensure the flavours aren't overwhelming.  The broccoli is the acid test of whether or not this dish is cooked as uncooked broccoli contains nutrient blockers that, predictably, aren't good to eat.  Once the broccoli is a little tender, the dish should be ready to serve.

Serves 4, or one very hungry foodie (like me).