Now, I know that many people will look at that and say that a stirfry is quick. However, I use this title to distinguish it from what I would call a proper stirfry… basically, I use a packet of ready made sauce.
Frequently life is just too short to get out all the bottles and jars, grab the herbs and spices and start from scratch. For a single gal like myself, cooking for one, it is just plain easier to grab a packet of sauce and use that as a base to work with and get an instant mix of flavours. That being said, I have yet to find a packet of sauce I would eat just as it is, I always add something.
You could use any meat or even tofu if you wanted but I have discovered that Tesco only seem to sell steaks in larger packs, which are more than enough for one meal of just steak. I had one large one left and it was a little dry from being in the fridge for a few days so a good, saucy, stirfry seemed like a great idea.
Makes 3 small servings, a generous dinner and lunch the next day! (Yes, I am that person!) or a light dinner for two.
1 largeish beef frying steak
1 small onion, finely chopped
a handful of white cabbage, chopped
1 clove garlic, crushed
1 large tin mixed chinese vegetables, drained *
1 packet Blue Dragon Chow Mein Sauce
4 tbsp oyster sauce
– Finely slice your steak into thin strips.
– Heat a good splash of oil in a wok or large frying pan.
– Add the onion and cabbage with a pinch of salt and stir fry for a few minutes on a moderate to high heat until just starting to brown.
– Add the steak and the garlic and stir fry until the meat is just browned.
– Add the vegetables and cook until piping hot.
– Add the packet of sauce and the oyster sauce and stir well to evenly spread throughout the dish.
– Simmer gently for 5-10 minutes.
– Serve over rice garnished with a little chopped spring onion.