Japanese-style stir fry!

08 October 2019
Prep time
Total time

1 kg boneless beef topside

1/2 cup soy sauce

3 tbsps cornflour

300 ml beef stock (better if condensed)

2 tbsps sugar

2 tbsps vegetable oil

4 cups sliced shiitake mushrooms

1 head Chinese cabbage (bok choy), thinly sliced

2 medium red peppers, cut into 5cm long strips

3 stalks celery, sliced

2 medium green onions, cut into 5 cm pieces

Hot cooked regular long-grain white rice


Slice beef into very thin strips. Mix corn flour, broth, soy and sugar until smooth. Set aside.

Heat 1 tablespoon oil in saucepan or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.

Add 1 tablespoon oil. Add mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.

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