What are the main ingredients in Waterkloof’s Asian Beef Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Waterkloof’s Asian Beef Stir-fry

Name: Waterkloof’s Asian Beef Stir-fry
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

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

with chopped peanuts, lemon & chilli flakes

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Photo of Waterkloof’s Asian Beef Stir-fry

Serves 1

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
Pasture-raised Angus Beef Chunks - 150g
Onion - 1
Green Beans - 80g
Cabbage - 100g
Carrot - 120g
Peanuts - 10g

Download the Recipe

Serves 2

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
Pasture-raised Angus Beef Chunks - 300g
Onion - 1
Green Beans - 160g
Cabbage - 200g
Carrot - 120g
Peanuts - 20g

Download the Recipe

Serves 3

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
Pasture-raised Angus Beef Chunks - 450g
Onions - 2
Green Beans - 240g
Cabbage - 300g
Carrot - 240g
Peanuts - 30g

Download the Recipe

Serves 4

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!