On Monday I started work again after a two week holiday at the coast. I did not miss the traffic, the rush of the big city and being stuck in an office on the 15th floor. How I longed for our lazy days on the beach – staring into the ocean, watching our dog play in the sand and feeling the cool breeze through my hair. But this is life I suppose.
Needless to say that Monday night’s dinner was to go quick as I was in no mood to spend any more time away from the couch as humanly possible. So this beef and vegetable stirfry was it. It cooks really fast and requires the minimum prep work without compromising on flavour.
300 g beef strips
1 chopped onion
2 teaspoons garlic
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon minced chillies
Handful of shredded red cabbage
1 chopped green pepper
1 sliced carrot
Handful of chopped spinach
250 ml chicken broth
4 teaspoons soy sauce
2 teaspoons fish sauce
100 g cooked vermicelli noodles
1. Preferably use a wok (or use a big pan) to fry the garlic and onion in a splash of oil. Add the ginger, garam masala and cumin once the onions turned translucent.
2. Add the beef strips and minced chillies and brown the beef. Add the cabbage, carrots, green pepper and spinach and fry for around 10 minutes.
3. Mix the chicken broth, soy sauce and fish sauce and pour over the beef and vegetables. Simmer for 15 minutes.
4. Serve hot with vermicelli noodles.