G F Friendly
Sweet and Sour Stir-fry
A fruity beef and vegetable stir-fry
A stir-fry is a good way of ensuring there are plenty of vegies in the meal; and we like to add meat for the protein. I chose beef for this one, but any other meat would suffice. Should chicken be used, however, this doesn't require braising before frying.
200g beef, thinly sliced
1 tsp beef stock powder and water
1 carrot, thinly sliced
1 stick of celery, sliced thinly across
½ onion, chopped
½ cup chopped mushrooms
¼ capsicum, cut small
½ cup chopped cabbage
2 Tbsps olive oil, or other cooking oil
Sauce:
¼ cup sugar
¼ cup vinegar
1½ Tbsps tomato sauce
2 tsps soy sauce
½ tsp ground ginger
1 Tbsp dry sherry
1 Tbsp cornflour
¼ cup water
Mix together these sauce ingredients in a bowl and set aside. Put the beef and stock powder in a pan, cover with water, bring to the boil; then turn down and simmer for 30 minutes. Meanwhile, prepare the vegetables.
Warm one tablespoon of oil in a wok or deep frying pan. Take the beef from the stock with a slotted spoon and stir-fry for 5 minutes, turning frequently; then remove and set aside.
Add the second tablespoon of oil to the stir-fry pan, warm; then stir fry the vegetables except for the cabbage for 15 minutes. Next, put in the cabbage and beef and continue stir-frying for a further 5 minutes. Finally, give the sauce a stir before pouring it on and stirring until it thickens. The meal is now ready to serve on warmed plates; or the heat can be turned off, the pan covered; then re-heated later.
Serves 2 should be okay to freeze
Click this 
image to view or print recipe.
A Season of Happiness - helping you towards a better lifestyle
copyright © 2011-2026 All Rights Reserved