This is a super easy beef stir fry that can be made in less than 20 minutes, just the way I like most of my meals. You can serve it with brown rice or for a brown rice alternative serve it with some cauliflower rice, zucchini noodles, or shredded chinese cabbage leaves. That way this gluten free meal can easily become a paleo or low carb friendly meal.
Brown rice does take a bit longer than 20 minutes to cook so a tip is to cook up a big batch and then freeze it in portions in zip lock bags. That way if you’ve got a stir fry recipe like this on the menu, you just get your brown rice out of the freezer and heat it up. If you’re using a brown rice alternative, then just cook it up while your beef stir fry is cooking.
- 325g (0.7lbs) beef rump steak (or other) – cut into thin strips
- 1 tablespoon tamari
- 1 tablespoon dry sherry
- 1 tablespoon honey
- 1/2 teaspoon sambal (chili paste)
- 1 red onion – sliced
- 1/2 red bell pepper (capsicum) – cut in half lengthways and sliced across the smallest length into strips
- 12 snow peas – ends pulled off and cut in half
- Oil for cooking
- *Brown rice or other base
- Put the beef strips, tamari, dry sherry, honey and sambal into a bowl and allow to marinate for a few minutes. I often leave it overnight or mix it up in the morning and leave it all day.
- Heat oil in a wok until it’s hot then drain the beef with a spoon and fry it off in 2 batches, giving it just a few minutes each side. Then set each batch aside in a bowl
- Heat more oil in the wok, add your onion and cook until brown. It may start to go a little burnt because of the marinade in the wok. This is good as it gives the dish flavour. Just keep stirring until the onion is cooked through and nicely browned.
- Add the snow peas and bell pepper and cook for 2 minutes adding any extra marinade left in the bowl.
- Add the beef back to the pan and stir through, then you’re done.
- Serve with brown rice or any of your favourite bases
I hope you give it a try and enjoy it.
Report back and let me know how it goes if you do 🙂