Beef Steak Strips
Our Stir Fry Strips are cut from our extremely popular rumps. They are ideal for dishes like stroganoff, beef stir fries, curries, oriental dishes and traditional pies. Grass fed, slow gown beef, raised free range on mineral rich grasslands.
The strips are also fabulous when cooked in a slow cooker.
Our Stir Fry Strips are cut from our extremely popular rumps. They are ideal for dishes like stroganoff, beef stir fries, curries, oriental dishes and traditional pies. Grass fed, slow gown beef, raised free range on mineral rich grasslands.
The strips are also fabulous when cooked in a slow cooker.
Our Stir Fry Strips are cut from our extremely popular rumps. They are ideal for dishes like stroganoff, beef stir fries, curries, oriental dishes and traditional pies. Grass fed, slow gown beef, raised free range on mineral rich grasslands.
The strips are also fabulous when cooked in a slow cooker.
Steak Type:
Fillet, Sirloin, Rib Eye
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Beef Stirfry Recipe
Serves 4
STIR FRY
500g Beef Steak Stir Fry Strips
1 cup petit pois
1/2 cup carrot strips
1 chopped red pepper
1 large onions, roughly chopped
1/4 cup beef stock
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
2 sliced garlic cloves
2 tsp sesame oil
1 tsp grated fresh ginger
1 tsp cornflour
1/2 tsp chilli flakes
2 tbsp vegetable oil (for cooking)
MARINADE
1 finely sliced garlic clove
1 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sesame seeds
1/2 tsp Chinese 5 spice
1/4 tsp black pepper
Cooking
Combine marinade ingredients in bowl and add Beef Steak Stir Fry Strips. Rest for 15 minutes.
Heat 1 tbsp vegetable oil in large pan or wok over HIGH heat. Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides. Depending on the size of your pan, you may need to do this in batches. Remove steak to plate.
Heat remaining 1 tbsp vegetable oil, then add peas, carrots, peppers and onion. Cook by stirring often for 2-3 minutes.
Whisk together stock, soy sauce, honey, rice vinegar, garlic, sesame oil, fresh ginger, cornflour, and chilli flakes. Add steak and sauce to wok/pan, stirring to combine. The sauce will thicken.
Serve with basmati rice or noodles!
Nutrients
(Typical per 100g)
Energy: 1052 kJ/ 253 kcal
Fat: 19.8g, of which saturates: 8.9g
Carbohydrate: 0g, of which Sugars: 0g
Protein: 18.8g
Salt: 0.13g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
