Juicy strips of beef (or mushrooms for a vegetarian option) are paired with crisp vegetables, white beans, and a marinade that balances the saltiness of soy, the sweetness of brown sugar, and the freshness of ginger. In just 20 minutes, you’ll have a vibrant, full-flavoured meal ready to serve - fast, satisfying, and packed with punch.
Stir fry Filling:
500 g beef strips (or 400 g sliced mushrooms)
1 large kohlrabi, thinly sliced
2 bunches broccolini, cut into 3–4 cm pieces
2 handfuls sugar snap peas
1 can white beans, drained and rinsed
4 tbsp cooking oil
Fresh coriander, to garnish
Marinade:
4 garlic cloves, crushed
2 tbsp freshly grated ginger
160 ml soy sauce
4 tbsp brown sugar
2 tbsp cornflour mixed with 4 tbsp water
3–4 tsp Seven Pepper Crush (adjust to taste)
To Serve:
Cooked rice or noodles
Begin by cooking the rice according to the package instructions.
While the rice is cooking, mix together the soy sauce, brown sugar, grated ginger, crushed garlic, cornflour mixture, and Seven Pepper Crush in a small bowl, then set the marinade aside.
Heat the oil in a wok or large frying pan over high heat, and quickly fry the beef strips for two to three minutes until nicely coloured, then remove them from the pan.
Add the broccolini, kohlrabi, and sugar snap peas, stir-frying for three to four minutes until the vegetables remain crisp, and then fold in the white beans.
Return the beef to the pan, pour the marinade over everything, and allow it to come to a gentle boil so the sauce thickens and coats all the ingredients.
Serve immediately with the cooked rice or noodles and garnish with fresh coriander.
Enjoy your meal!
