South African Stir Fry
Take your taste buds on an unforgettable journey with this bold and vibrant South African Stir Fry. Combining tender beef strips marinated in soy sauce with the crisp freshness of sautéed bell peppers, carrots, and cabbage, this dish is a perfect harmony of textures and flavors. A zesty blend of peri-peri sauce, tomato paste, and beef stock creates a rich, savory sauce with a spicy kick, thickened to perfection with a touch of cornstarch. Infused with garlic, fresh ginger, and finished with a sprinkle of fragrant cilantro, this quick yet flavorful stir fry is a quintessential fusion of South African cooking and Asian-inspired stir-fry techniques. Ready in just 35 minutes, it’s an ideal weeknight dinner served over steamed rice or with warm flatbread for soaking up every drop of its irresistible sauce. Perfect for spice enthusiasts and fans of global cuisine alike!
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Recipe Information
Ingredients
- 500 grams beef strips
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 medium, sliced yellow onion
- 1 medium, julienned red bell pepper
- 1 medium, julienned green bell pepper
- 2 medium, julienned carrots
- 1 cup, shredded cabbage
- 3 cloves, minced garlic
- 1 tablespoon, fresh and grated ginger
- 2 tablespoons peri-peri sauce
- 1 tablespoon tomato paste
- 1 cup beef stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped for garnish fresh cilantro
Instructions
Begin by marinating the beef strips. In a bowl, mix the beef strips with 2 tablespoons of soy sauce and set aside for 15 minutes while you prepare the vegetables.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil and stir-fry the beef in batches until browned and just cooked through. Remove and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Sauté the sliced onion for 2 minutes until softened and fragrant.
Add the minced garlic and grated ginger, and cook for another 30 seconds, stirring constantly.
Add the julienned red bell pepper, green bell pepper, and carrots to the wok. Stir-fry for 3-4 minutes until they begin to soften but still have a slight crunch.
Toss in the shredded cabbage and stir-fry for another 2 minutes until lightly wilted.
In a small bowl, whisk together the peri-peri sauce, tomato paste, remaining tablespoon of soy sauce, and beef stock.
Pour the sauce mixture into the wok and bring it to a gentle simmer. Cook for 2 minutes, allowing the flavors to meld.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add this to the wok, stirring well to thicken the sauce.
Return the cooked beef to the wok and stir everything together until the meat is heated through and well-coated in the sauce.
Season with salt and black pepper to taste. Remove from heat.
Garnish with freshly chopped cilantro and serve warm with steamed rice or flatbread.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4514 mg | 196% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 26.7 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3505 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
