A noodle-free stir-fry loaded with cabbage, carrot, onion, green beans, and tender beef chunks. It is doused in a tasty Asian peanut butter sauce and sprinkled with chopped peanuts and chilli flakes. This dish has it all: flavour, crunch and spice!
Waterkloof’s Asian Beef Stir-fry
Waterkloof’s Asian Beef Stir-fry
with chopped peanuts, lemon & chilli flakes
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Asian Sauce
- Cabbage
- Carrot
- Dried Chilli Flakes
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lemon
- Lemons
- Onion
- Onions
- Pasture-raised Angus Beef Chunks
- Peanut Butter
- Peanuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
Asian Sauce
In a bowl, combine the Asian Sauce, the Peanut Butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the juice from 1 Lemon wedge (to taste), 10ml of sweetener, and 30ml of water. Set aside.
BROWN THE Beef
Place a pan or wok over medium-high heat with a drizzle of oil. Pat the Beef chunks dry with paper towel. When hot, sear the beef until browned, 2-3 minutes (shifting occasionally). Remove from the pan, set aside, and season.
ALL TOGETHER NOW!
Return the pan or wok to medium-high heat with a drizzle of oil. When hot, fry the Onion slices until soft, 3-4 minutes (shifting occasionally). Add the sliced Green Beans and fry until slightly softened, 2-3 minutes (shifting occasionally). Add the sliced Cabbage and the grated Carrot, and fry until slightly softened but still crunchy, 2-3 minutes (shifting occasionally). Toss through the browned Beef and the Asian peanut sauce. Simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season.
YES TO YUM!
Plate up the steaming stir-fry. Sprinkle over the chopped Peanuts and the remaining chilli flakes (to taste). Serve any remaining Lemon wedges on the side. Dive in!
Asian Sauce - 30ml
Peanut Butter - 30ml
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Lemon - 1
Beef-chunks/" title="View all our recipes with Pasture-raised Angus Beef Chunks at eCook">Pasture-raised Angus Beef Chunks - 150g
Onion - 1
Green Beans - 80g
Cabbage - 100g
Carrot - 120g
Peanuts - 10g
Asian Sauce
In a bowl, combine the Asian Sauce, the Peanut Butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the juice from 2 Lemon wedges (to taste), 20ml of sweetener, and 60ml of water. Set aside.
BROWN THE Beef
Place a pan or wok over medium-high heat with a drizzle of oil. Pat the Beef chunks dry with paper towel. When hot, sear the beef until browned, 2-3 minutes (shifting occasionally). Remove from the pan, set aside, and season.
ALL TOGETHER NOW!
Return the pan or wok to medium-high heat with a drizzle of oil. When hot, fry the Onion slices until soft, 3-4 minutes (shifting occasionally). Add the sliced Green Beans and fry until slightly softened, 2-3 minutes (shifting occasionally). Add the sliced Cabbage and the grated Carrot, and fry until slightly softened but still crunchy, 2-3 minutes (shifting occasionally). Add the browned Beef and the Asian peanut sauce and toss until fully combined. Leave to simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season.
YES TO YUM!
Plate up the steaming stir-fry. Sprinkle over the chopped Peanuts and the remaining chilli flakes (to taste). Serve any remaining Lemon wedges on the side. Dive in!
Asian Sauce - 60ml
Peanut Butter - 60ml
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Lemon - 1
Beef-chunks/" title="View all our recipes with Pasture-raised Angus Beef Chunks at eCook">Pasture-raised Angus Beef Chunks - 300g
Onion - 1
Green Beans - 160g
Cabbage - 200g
Carrot - 120g
Peanuts - 20g
Asian Sauce
In a bowl, combine the Asian Sauce, the Peanut Butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the juice from 3 Lemon wedges (to taste), 30ml of sweetener, and 90ml of water. Set aside.
BROWN THE Beef
Place a pan or wok over medium-high heat with a drizzle of oil. Pat the Beef chunks dry with paper towel. When hot, sear the beef until browned, 3-4 minutes (shifting occasionally). Remove from the pan, set aside, and season. You may need to do this step in batches.
ALL TOGETHER NOW!
Return the pan or wok to medium-high heat with a drizzle of oil. When hot, fry the Onion slices until soft, 4-5 minutes (shifting occasionally). Add the sliced Green Beans and fry until slightly softened, 3-4 minutes (shifting occasionally). Add the sliced Cabbage and the grated Carrot, and fry until slightly softened but still crunchy, 3-4 minutes (shifting occasionally). Add the browned Beef and the Asian peanut sauce and toss until fully combined. Leave to simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season.
YES TO YUM!
Plate up the steaming stir-fry. Sprinkle over the chopped Peanuts and the remaining chilli flakes (to taste). Serve any remaining Lemon wedges on the side. Dive in!
Asian Sauce - 90ml
Peanut Butter - 85ml
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Lemons - 2
Beef-chunks/" title="View all our recipes with Pasture-raised Angus Beef Chunks at eCook">Pasture-raised Angus Beef Chunks - 450g
Onions - 2
Green Beans - 240g
Cabbage - 300g
Carrot - 240g
Peanuts - 30g
Asian Sauce
In a bowl, combine the Asian Sauce, the Peanut Butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the juice from 4 Lemon wedges (to taste), 40ml of sweetener, and 120ml of water. Set aside.
BROWN THE Beef
Place a pan or wok over medium-high heat with a drizzle of oil. Pat the Beef chunks dry with paper towel. When hot, sear the beef until browned, 3-4 minutes (shifting occasionally). Remove from the pan, set aside, and season. You may need to do this step in batches.
ALL TOGETHER NOW!
Return the pan or wok to medium-high heat with a drizzle of oil. When hot, fry the Onion slices until soft, 4-5 minutes (shifting occasionally). Add the sliced Green Beans and fry until slightly softened, 3-4 minutes (shifting occasionally). Add the sliced Cabbage and the grated Carrot, and fry until slightly softened but still crunchy, 3-4 minutes (shifting occasionally). Add the browned Beef and the Asian peanut sauce and toss until fully combined. Leave to simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season.
YES TO YUM!
Plate up the steaming stir-fry. Sprinkle over the chopped Peanuts and the remaining chilli flakes (to taste). Serve any remaining Lemon wedges on the side. Dive in!
Asian Sauce - 120ml
Peanut Butter - 125ml
Garlic Cloves - 2
Dried Chilli Flakes - 20ml
Lemons - 2
Beef-chunks/" title="View all our recipes with Pasture-raised Angus Beef Chunks at eCook">Pasture-raised Angus Beef Chunks - 600g
Onions - 2
Green Beans - 320g
Cabbage - 400g
Carrot - 240g
Peanuts - 40g
Frequently Asked Questions
What is the preparation time for Waterkloof’s Asian Beef Stir-fry?
The preparation time for Waterkloof’s Asian Beef Stir-fry with chopped peanuts, lemon & chilli flakes is between 20 and 35 minutes.
What is the total time required to make Waterkloof’s Asian Beef Stir-fry with chopped peanuts, lemon & chilli flakes?
The total time required to make Waterkloof’s Asian Beef Stir-fry with chopped peanuts, lemon & chilli flakes is between 35 and 50 minutes.
How many servings does Waterkloof’s Asian Beef Stir-fry provide?
4 servings
What are the main ingredients in Waterkloof’s Asian Beef Stir-fry?
Asian Sauce, Cabbage, Carrot, Dried Chilli Flakes, Garlic Clove, Garlic Cloves, Green Beans, Lemon, Lemons, Onion, Onions, Pasture-raised Angus Beef Chunks, Peanut Butter, Peanuts
What is the nutritional information of Waterkloof’s Asian Beef Stir-fry?
Calories: 630, Carbs: 42 grams, Fat: grams, Protein: 54.9 grams, Sugar: 19.1 grams, Salt: 2545 grams
How do I prepare Waterkloof’s Asian Beef Stir-fry?
ASIAN SAUCE: In a bowl, combine the Asian sauce, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the juice from 2 lemon wedges (to taste), 20ml of sweetener, and 60ml of water. Set aside. BROWN THE BEEF: Place a pan or wok over medium-high heat with a drizzle of oil. Pat the beef chunks dry with paper towel. When hot, sear the beef until browned, 2-3 minutes (shifting occasionally). Remove from the pan, set aside, and season. YES TO YUM!: Plate up the steaming stir-fry. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Serve any remaining lemon wedges on the side. Dive in! ALL TOGETHER NOW!: Return the pan or wok to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 3-4 minutes (shifting occasionally). Add the sliced green beans and fry until slightly softened, 2-3 minutes (shifting occasionally). Add the sliced cabbage and the grated carrot, and fry until slightly softened but still crunchy, 2-3 minutes (shifting occasionally). Add the browned beef and the Asian peanut sauce and toss until fully combined. Leave to simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season.
What should be prepared from my kitchen to make Waterkloof’s Asian Beef Stir-fry?
Asian Sauce, Cabbage, Carrot, Dried Chilli Flakes, Garlic Clove, Garlic Cloves, Green Beans, Lemon, Lemons, Onion, Onions, Pasture-raised Angus Beef Chunks, Peanut Butter, Peanuts
How many calories does Waterkloof’s Asian Beef Stir-fry have?
630 calories
How much fat content does Waterkloof’s Asian Beef Stir-fry have?
grams
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