Once the chopping is done, a stir fry is a very quick meal to put together. It’s important to keep the wok or sauté pan very hot otherwise the meat will start to stew in its juices and will be tough.
400 grams beef schnitzel
sea salt and freshly ground pepper
3 cups thinly sliced cabbage (I used red and green cabbage)
2 carrots, cut into thin matchsticks
1 red capsicum
2 spring onions
100 grams snowpeas
1 teaspoon cornflour
2 tablespoons lime juice
2 tablespoons hoisin sauce
1 tablespoon kecap manis
1 tablespoon sweet chilli sauce
2 teaspoons grated fresh ginger
hot cooked rice
toasted sesame seeds
Beef: Trim the beef of any fat and sinew. Place between two sheets of plastic wrap and pound until wafer thin. Cut into 2 cm wide strips and season.
Sauce: Put the cornflour in a bowl and stir in a of the little lime juice until smooth. Add the remaining ingredients and lime juice and set aside.
Vegetables: Thinly slice the capsicum, spring onions and snowpeas.
To cook: Heat one teaspoon of each of the oils in a wok or large sauté pan until very hot. Add the beef in small batches and cook for a few seconds each side, transferring to a plate as it’s cooked.
Add a little more oil and add the cabbage, carrots and capsicum. Cook for 2-3 minutes turning constantly then add the spring onions and snowpeas and cook until the vegetables are crisp tender. Give the sauce a stir then add to the pan and combine with the vegetables. Return the beef and any meat juices to the pan and cook for 1 minute.
To serve: Place the rice on plates and top with the beef. Scatter with sesame seeds and serve immediately. Serves 4
Pantry note: Kecap Manis (pronounced KETCH-up MAH-niss) is a sweetish, thick soy sauce made with palm sugar and seasoned with star anise and garlic. Available from some supermarkets in the international section, or from Asian food stores.