Our ever popular Sticky Beef Stir Fry has been paired with a light, bright and herbaceous salad in this wonderful recipe from Alana. It’s a great quick and light dinner that’s perfect for the warmer nights that are creeping in. But what makes this even better, is using the left overs for Rice Paper rolls the next day for lunch. We’ve created a Rice Paper roll and dipping sauce recipe here. We love a cook once, eat twice kind of dish.
For best results, cook the stir fry hot & fast in 4 separate batches. Anything less than a very high heat or having too much meat in the pan at one time will cause your stir fry to braise in liquid. The goal is lovely charred beef & vegetables resulting in optimal flavour and appearance.
Recipe and images courtesy of Alana Lowes.
Serves: 4 | Prep Time: 10-15 mins | Cook Time: 10-15 mins
1kg Billy’s Sticky Beef Stir Fry
4 tbsp sesame oil
200g mini truss tomatoes
1 green mango, julienned (or substitute cucumber if unavailable)
50g watercress or baby spinach
¼ cup mint leaves
¼ cup coriander leaves
2 tbsp spring onions, finely chopped
juice of 1 lime
¼ tsp cracked black pepper
¼ tsp salt
Remove stir fry from the fridge approximately 30 mins before cooking time to remove some of the chill.
To make the dipping sauce, mix the lime, pepper and salt together. Set aside.
Place the watercress onto a serving platter and top it with the green mango & tomatoes.
Heat a wok or fry pan on a very high heat until it’s almost smoking. Add 1 tbsp sesame oil & one quarter of the stir fry in a single layer. Allow to cook and caramelise before moving around in the pan, 2-3 mins. Remove from the pan and repeat with another 1 tbsp of sesame oil and portion of meat. Continue to repeat until you have cooked all the meat.
To serve, place the beef on the platter and sprinkle over the fresh herbs and spring onions. Spoon a couple of teaspoons of the dipping sauce over the salad and serve the remaining dipping sauce on the side.