eCook Meal
Waterkloof’s Asian Beef Stir-fry
with chopped peanuts, lemon & chilli flakes
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R125.56
for 4 servings · R31.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Peanut Butter needs 125 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
Not in the Woolies basket — source these elsewhere:
- Asian Sauce
- Pasture-raised Angus Beef Chunks
- Dried Chilli Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Green Beans, Lemon, Onion, 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. 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!
What should be prepared from my kitchen to make Waterkloof’s Asian Beef Stir-fry?
Asian Sauce, Cabbage, Carrot, Dried Chilli Flakes, Garlic, Green Beans, Lemon, Onion, 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