| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 15g | 4g | 30g |
| sugars | fibre | protein | salt |
| 5g | 4g | 25g | 1.23g |
Why I Love British Beef and Vegetable Stir-Fry
When I first encountered the British dish, Beef and Vegetable Stir-Fry, I felt an immediate pull towards it. There’s something about the simplicity yet versatility of this recipe that makes it a staple in my kitchen and offers a canvas for riffing with different flavors. The beauty lies in its soulful combination of tender beef, various fresh vegetables, and a vivid stir-fry sauce, while also aligning perfectly with my knack for embracing different cuisines and fusing them with my Indian roots. What resulted is a fusion British-Indian recipe that crosses borders and connects hearts.
A Tale of Two Cuisines
Although a British classic, Beef and Vegetable Stir-Fry bears striking similarities with several Asian dishes. Like a Chinese stir fry or an Indian subzi, it features a beautiful medley of vibrant veggies and protein. These are pan-fried together, much like my mom’s traditional Gujarati vegetable curry.
For extra kick and complexity, I’ve adapted the recipe to replace the traditional soy-based sauce with a blend inspired by Indian flavors like garlic, ginger, and a touch of brown sugar for that perfect balance.
Inspiration in Every Bite
This fusion recipe owes its existence to the genius of Jamie Oliver, a renowned British chef known for his love of fresh, simple ingredients. While this isn’t exactly one of Jamie’s recipes, his philosophy of leveraging local produce and advocating for home cooking have greatly inspired my approach to this dish.
Once you’ve tried this Beef and Vegetable Stir-Fry, you’ll see why it’s become a family favorite. The recipe has a comforting familiarity yet offers a unique flavor profile. The ginger and red pepper flakes add hint of spiciness while brown sugar gives it a subtle sweetness, creating an aromatic glaze over the tender bites of beef and crisp vegetables. Served over a bed of jasmine rice, every mouthful is packed with texture and flavor. Each bite takes me back to my Californian childhood, while also transporting me to the aromatic kitchens of India where I first fell in love with cooking.
A Recipe That Plays Well With Others
Beef and Vegetable Stir-Fry has a place of honor in my culinary repertoire because it pairs so well with other dishes. In buffet-style spread, it would go really well alongside a hearty soup or fresh salad. On a Gujarati thali, paired with some dal and roti, it would offer a novel addition. There are unlimited possibilities on how you can pair this dish – that’s the magic!
When you combine love and passion with good food, magic happens in the kitchen. This Beef and Vegetable Stir-Fry recipe is an embodiment of that magic for me. I hope it brings you as much joy as it does to Faisal, my children and me.
What You’ll Need
- 1 1/2 pounds of lean beef steak
- 3 tablespoons canola oil
- 2 medium carrots, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 zucchini, thinly sliced
- 2 tablespoons cornstarch
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups cooked jasmine rice
Method
Step One
Firstly, slice the beef steak into thin strips and set aside. In a large frying pan or wok, heat the canola oil over medium heat.
Step Two
Add the carrots, red bell pepper and onion to the pan. Cook them for about 5 minutes, or until the vegetables begin to soften. Stir in the garlic and cook for a minute more.
Step Three
Move the vegetables to one side of the pan and add the beef strips. Cook until the beef is browned on all sides and cooked through.
Step Four
Add the broccoli florets and thinly sliced zucchini to the pan. Stir all the ingredients together and continue cooking for an additional 5 minutes, until the broccoli is tender.
Step Five
In a small bowl, combine the cornstarch and beef broth, whisking until well blended. Pour this into the pan and stir well.
Step Six
Blend in the soy sauce, brown sugar, ground ginger, and crushed red pepper flakes (if using). Cook for a few more minutes, stirring frequently, until the sauce thickens.
Step Seven
Serve the beef and vegetable stir-fry over cooked jasmine rice and enjoy!
