Chili Beef Stir Fry

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All ingredients are available at Foodsaver (except those marked with an *)

3 tbs Chorio Olive Oil
2 tsp Ardo Diced Red Chili
1 tbs Ardo Diced Garlic
3 tbs Ardo Shallots
400 grams Fresh Black Angus Rump Cap Picanha, sliced into thin strips
275 grams Ardo Cut Beans
1 tsp Ardo Diced Ginger
1 fresh red pepper, finely diced*
2 tbs white wine*
2 tbs soy sauce*
1/2 tsp sesame oil*
1 tbs oyster sauce*
Large pinch of Foodsaver White Sugar
1/2 cup salted, roasted cashew nuts*
1 cup Foodsaver Indian Basmati Rice
2 cups water

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1. Add 1 cup of basmati rice and 2 cups of water to a pot on the stove over medium-high heat. Boil until the rice has absorbed almost all of the water. Turn off the heat, and let the rice continue to cook on its own until ready.

2. While the rice is boiling, add the olive oil to a frying pan over high heat. Once the oil is hot, add the shallots, garlic, ginger and chili. Once the shallots have softened add the beef. Stir fry it until the liquid released has evaporated and the beef is cooked. Add the wine.

3. Once the wine has evaporated, add the red pepper and green beans. Add the soy sauce, oyster sauce and sesame oil. Add the sugar. Add the salted cashew nuts. Stir all together.

4. Serve together with basmati rice.

I like to eat beef because I feel like my body craves the iron. Whether or not this is medically true, I don’t know. It is however true according to my own imaginary medical doctor. So once in awhile, I buy beef from Foodsaver Stores. If I make anything with beef, I always buy it from Foodsaver Stores because of the variety and quality of meat I can find there. Good beef is hard to find in Cyprus. This week I was in the mood for a stir fry. I like rump steaks for my stir fries. I wanted something with a little heat, so I added chili. I also love the addition of salted nuts to a stir fry, sweetness from fresh red pepper, and the texture of green beans. Do not skip the step of adding the sugar, this recipe needs that bit of sweetness to come together. This recipe is really easy to prepare, and is made very quickly. You can also mix it up by using chicken instead of beef, so it is versatile which I like. Enjoy.

 

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Cyprus Cuisine

“Cyprus Cuisine” written by Christina Loucas is scheduled for release by Whitecap Books in 2o21 in the US, Canada, Australia, the UK and Europe. Christina Loucas shares over 80 recipes that showcase the very best of Cypriot cooking in Cyprus Cuisine. Featuring traditional and modern dishes that are sure to delight anyone with a taste for Mediterranean and Middle Eastern flavours, Christina invites the reader into a Cypriot kitchen that can be accessed from anywhere in the world.

Cyprus Cuisine