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
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
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
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!
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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