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stirfry 1This little gem of deliciousness is super easy to make and ridiculously versatile. Just chuck in whatever is in your fridge, change it up with chicken or tofu, and add as many and as varied spices as your heart desires. And of course, as always, enjoy!

Prep: 10 min — Cooking: 10 min — Serves: 3-4


1-2 tbsp rice bran oil
½ a large onion, chopped into large slices
1 tsp crushed garlic

500g stirfry beef

½ cup chopped spring onion – the green bit
1½ cup sliced cabbage
1 orange capsicum, chopped into slices
¾ cup cherry tomatoes
½ avocado

1 beef Oxo cube (or one portion of any other beef stock – not mixed with water)
Chinese five spice
Coriander flakes
Salt and pepper

stirfry 2


1. On a medium heat, slowly cook the onion and garlic in oil until tender and caramelised. This took me about 10 minutes. Make sure you put enough oil so that the onions are completely covered otherwise they will burn. Put this on at the beginning of all the other prep so you’re not wasting time.

2. Microwave the cabbage for 1-2 minutes so it is partially cooked. Chop your other veggies.

3. Remove the onions and garlic from the pan. Turn the heat up to high and add the beef and spices. Be generous with your spices because these will need to flavour the whole dish. Just sprinkle them all on top of the beef (including the broken down Oxo cube). Cook about 5 minutes, stirring regularly, until there are no more red parts to the beef. You want it to be about 75% cooked at this point.

4. Add the cabbage, capsicum, spring onions and onion/garlic mix. Cover and simmer for 3-4 minutes, stirring regularly to prevent burning. Add the cherry tomatoes (whole) and cook for a further 1-2 minutes.

5. Serve into bowls and top with some avocado. Enjoy the healthy deliciousness!

stirfry 3

Beef Stirfry

— If you’re serving it with some kind of bread or carb then this amount will easily serve 4, otherwise it will serve 3 as a meal in itself. The pic above is ¼ of the amount this recipe makes.
— Beware of the tomatoes: they will be HOT. But when you pop them open in your mouth they are oh so good.
— I usually have more veggies but was in the mood for some serious protein so this dish is quite meat-heavy. Again, the recipe is extremely versatile so feel free to alter any proportions to suit your preferences.
— I cooked and devoured this before I remembered to take photos which is why the ingredients pics are a little lacking, and why I have photographed a red capsicum but cooked an orange one. I also topped the original dish with avocado which complimented the heat and the spices perfectly.