… otherwise known as “the easiest stir fry ever.”
This recipe comes from one of my favorite every day cookbooks, The Instant Cook by Donna Hay. This isn’t the greatest recipe from the book, but it’s what’s for dinner in my house tonight. All the recipes are easy, simple, and most importantly, quick. That last part is especially nice after a long day in the office and three or more hungry mouths to feed. I usually have the ingredients laying around as it is, so when all else fails and you don’t want fast food, try this out.
- 21 oz (650 g) rump or topside steak (I tried this with chicken once – never again)
- 2 tsp vegetable oil
- 1 clove garlic, crushed
- 2 onions, cut into wedges
- 1/3 cup dijon mustard (seeded dijon is okay as a substitute, but not quite as good)
- 1/4 cup honey
- 8 oz (250 g) green vegetables suitable for stir-fry, such as snow peas (mange tout), beans, bok choy, or asparagus
Trim the steak and cut into slices. Heat a deep frying pan or wok over high heat until very hot. Add the oil, garlic and onions and cook for 2 minutes. Add the beef strips and cook for 4 minutes or until well browned. Add mustard, honey and vegetables and toss to coat. Cook for a further 2-3 minutes until vegetables are just tender. Serve with steamed rice. Serves 4.
Note: I love adding baby corn and canned water chestnuts too. It gives it a nice crunch. Also works well with firm or fried tofu for vegetarians – just let the tofu simmer in the honey mustard sauce a while so it absorbs the flavor.
feasties 