Stir-fry Fillet with Spring Vegetables

We have used beef fillet for this recipe and it illustrates perfectly how a small amount of meat gives great flavour if combined with lots of fresh vegetables, a good sauce and the right seasonings. I have tested this stir-fry method many times, do follow the prescribed method to the letter.

YOU WILL NEED

Meat

  • 250 – 300 g beef steak, pork fillet or chicken breast fillets
  • 1 T (15 ml) cornstarch (maizena)
  • 1 x 200 ml Ina Paarman’s Honey & Soy Coat & Cook Sauce
  • canola oil

Vegetables

  • 1 punnet pak-choi, cut in half lengthways
  • 1 punnet (100 g) green asparagus, cut in half
  • 1 punnet (100 g) sugar snap peas, cut in half across
  • 1 punnet (135 g) baby corn, cut in half lengthways
  • 2 red bell peppers, cut into strips
  • Ina Paarman’s Vegetable Spice
  • canola oil

Aromatics

  • 3 cloves garlic, cut into slivers
  • 1 T (15 ml) grated fresh ginger
  • 2 small red chillies, finely sliced
  • Ina Paarman’s Garlic Pepper Seasoning

Noodles

  • 300 g udon noodles or any other long noodles of your choice
  • 1 bunch of spring onions, cut into thirds on the diagonal
Method
Meat

Slice meat thinly across the grain and place in a medium bowl.

Sprinkle over cornstarch, 1 T (15 ml) Honey & Soy Sauce, and 1 T (15 ml) canola oil and toss to coat the meat.

 

Vegetables

Prepare all the vegetables, toss with 2 T (30 ml) canola oil (keep the pak-choi separate and also toss with a little oil).

Put ¼ cup (60 ml) of water into the wok or large frying pan, bring to the boil and add the vegetables except the pak-choi.

Cover with a lid and steam vegetables for 5 minutes. Decant the wilted vegetables into a big mixing bowl.

Season to taste with Vegetable Spice. Don’t wash the pan. Add pak-choi and steam for 3 minutes. Add to steamed vegetables.

Cook the noodles according to pack instructions. Keep on one side.

Add 3 T (45 ml) of canola oil to the wok and heat on medium high.

Swipe steak through the oil and arrange slices in a single layer on the sides of the wok, cook, undisturbed, until undersides are browned, about 3 minutes.

Stir-fry steak with the aromatics for another minute or two. Add Garlic Pepper Seasoning to taste.

Add the remaining Honey & Soy Sauce. Add par-cooked vegetables and cooked noodles and warm through.

Top with spring onions and serve.

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