| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 18g | 6g | 15g |
| sugars | fibre | protein | salt |
| 3g | 2g | 30g | 1.5g |
As a Californian with Gujarati roots, I appreciate dishes that embody the flavorful harmony of the West Coast and the comfort of Indian cuisine. Among all the culinary delights that stand out in my cooking repertoire, the Fruit based Beef and Cao Guo Stir Fry holds a distinct place.
A Perfect Crossover Between Two Worldly Flavors
My Beef and Cao Guo Stir Fry takes a non-traditional route, breathing a fresh, vibrant Californian life into a staple Asian cuisine. It is a delightful crossroad where the robustness of beef effortlessly blends with the sharp and slightly sweet profile of Cao Guo, more commonly known as Black Cardamom. The addition of colorful vegetables, rich with nutrients, adds another level of depth, making it a favorite amongst the family and especially my two boys who appreciate a plate of colorful food.
Health Benefits and Complimentary Dishes
Not only does this stir fry burst with flavor but it is also greatly beneficial for your health. Black Cardamom aids digestion and has anti-inflammatory properties. The cornucopia of vegetables in the dish collectively packs a powerful punch of vitamins and minerals necessary for vital body functions. Pairing this dish with a light and healthy Gujarati salad, Chana Dal and Cabbage Tikki, or a side of brown rice are my go-to options.
My husband Faisal and I often reminisce our shared memories over this dish, as it encapsulates our different cultures and the new ones we’re creating together. This fusion recipe is not only a staple in our family dinners but also a dish that represents a beautiful blend of our diverse culinary heritage.
What You’ll Need
- 1.5 pounds of beef sirloin, cut into thin strips
- 6 pieces of Cao Guo, also known as Black Cardamom
- 2 tablespoons of vegetable oil
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 carrots, julienned
- 3 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 2 teaspoons of sugar
- 1 bunch of green onions, chopped
Method
Step One
Take the beef sirloin and slice it into thin strips. Set aside.
Step Two
Heat your stir-fry pan or wok over medium heat. Pour the vegetable oil into the pan and swirl it around to evenly coat the surface.
Step Three
Add in the sliced onion, minced garlic, and grated fresh ginger. Stir-fry these ingredients for 2-3 minutes, until the onion starts to soften and become translucent.
Step Four
Add in the sliced red and yellow bell peppers, as well as the julienned carrots. Continue to stir-fry for an additional 5 minutes, or until the vegetables begin to soften.
Step Five
Toss the thin strips of beef into the pan, along with the Cao Guo (Black Cardamom). Stir-fry for about 5-6 minutes, until the beef is browned and cooked through.
Step Six
To add some flavor, pour in the soy sauce, oyster sauce, and sugar. Stir well to coat the beef and vegetables in the sauce.
Step Seven
Let everything cook together for an additional 2-3 minutes, until the sauce has had a chance to heat up and the flavors have melded together.
Step Eight
Right before serving, toss in the chopped green onions and give everything one final stir. Serve your Beef and Cao Guo Stir Fry hot, with a side of rice.
