Everybody loves a good stir-fry. It’s so quick to make and incredibly easy to add whatever flavours you like because there’s really no wrong way to make stir-fry — as long as you’re frying and stirring.

This time around I made an Asian inspired beef stir-fry with mushroom sauce and sesame oil as my base flavours. Luckily, my fridge also had some green veggies to add to what turned out to be a really tasty yet simple meal.

Who’s hungry? Vincent and I. So, as usual, this recipe serves four because we love leftovers.

Ingredients

• 500 g beef strips
• 300 g green beans, cut
• 350 g courgettes, sliced into wheels
• 250 g mushrooms, sliced
• 1 sachet liquid mushroom stock
• 2 tbsp mushroom sauce
• 3 tbsp olive oil
• 2 tbsp sesame oil
• 8 caraway seeds
• salt & pepper

Stir & fry

Warm the olive oil over high heat in a wok. Add the green beans and caraway seeds. Fry them for 2 minutes.

Add the mushrooms and 1 tbsp mushroom sauce. Stir it until everything combines.

Season it with pepper and add the sesame oil.

Add the beef and courgettes. Keep stirring.

Season it with salt and some more pepper. I like lots of pepper.

Add the mushroom stock.

Stir for another 5 minutes and then add the other tbsp of mushroom sauce. Add more salt if necessary.

Almost there

Pour yourself a glass of wine. I’m having 1659 Sauvignon Blanc.

Stop stirring

When the beef strips are cooked through and the aroma is making you salivate, get a bowl and dish up!

Carb-loving Vincent had angel hair pasta with his.

Get the print-ready recipe here: