Beef stroganoff stir-fry
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Many stroganoff recipes are cooked low and slow using a lot of butter, cream and sour cream to keep the meat tender. Stir-frying lightens the dish without losing the rich flavour. To still get that tender beef texture, stir-fry quickly over a high heat and don’t overcook.
Ingredients
Beef rump steak, raw
315 g, (buy 350g), fat trimmed
Beef stock cube
½ individual, to make ¼ cup (60ml) beef stock
Sherry, dry
1 tbs
Dijon mustard
2 tsp
Reduced salt soy sauce
1 tsp
Cornflour
1 tsp
Vegetable oil
1½ tbs
Red onion
1 small, thinly sliced
Mushrooms
200 g, thinly sliced
Red capsicum
1 medium, thinly sliced
Light sour cream
¼ cup(s), (60ml)
Fresh flat-leaf parsley
2 tbs, chopped
Instructions
1
Cut beef into very thin slices.
2
Combine stock, sherry, mustard, soy sauce and cornflour in a small bowl. Stir until mixture is smooth.
3
Heat 1 tablespoon oil in a large non-stick wok or frying pan over a high heat. Stir-fry half the beef for about 2 minutes, or until evenly browned and just cooked. Remove. Repeat with remaining beef.
4
Heat remaining oil in same wok. Stir-fry onion for 1 minute. Add mushrooms and capsicum. Season with pepper and stir-fry for a further 2 minutes, or until mushrooms start to soften. Return beef to wok with mustard mixture and continue stir-frying for 1-2 minutes, until combined and well heated through. Remove from heat. Stir in sour cream and sprinkle with parsley.
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