Beef Stir Fry



1 tbsp oil
1 onion thinly sliced
580g thinly sliced beef strips
1 tsp Supreme Coarse Black Pepper
Salt to taste
1 tbsp Supreme Ginger Garlic Paste
2 tbsp oil
1 tbsp Supreme Garlic Paste
2 cups sliced onions
1 ½ cups julienned carrots
1 tsp Supreme Cumin Powder
½ cup chilli sauce
½ cup ketchup
3 cups water
1 small tin sweetcorn, drained
1 tin Supreme kidney beans, drained
3 tbsp cornflour
¼ water
Salt to taste
1 small broccoli, cut into florets and blanched.
Boiled noodles or spaghetti


Heat oil in a pot over medium-high heat. Add onions, beef, ginger garlic paste, salt and coarse black pepper. Stir well, cover and cook until tender and all water/ moisture has evaporated. In the meantime heat oil in a wok over medium-high heat. Add garlic paste and sauté for 1 minute then add onions and carrots. Stir fry until slightly soft. Add cooked beef strips, cumin powder, masala chilli sauce, ketchup and water. Mix well and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Now, stir in kidney beans, sweetcorn and broccoli. Lastly, thicken the stir fry just before serving. In a bowl mix together ¼ cup water and 3 tbsp of cornflour. Turn the heat up and once the stir fry comes to a boil, stirring constantly, slowly add the cornflour mix. Continue to mix until the stir fry thickens. Serve hot on top of boiled spaghetti or noodles.

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