Stir fries are the perfect way to incorporate fresh crunchy vegetables and delicious tender meats in a quick and efficient cooking technique. You don’t necessarily need a wok, but it does make it easy to toss the dish together. A heavy base fry pan is just as good as the secret to a great stir fry is its quick cooking and high heat. This is a great basic recipe but feel free to add your own combinations of vegetables and meats. Always remember to start cooking your hardest vegetables first finishing with your lighter greens and spinach type vegetables to ensure they all have that fresh, crisp crunch.
For the marinade, roughly chop the lemongrass and place it into a blender or food processor with the rest of the ingredients and blend until combined. This will keep in the fridge for up to a month; you can add a couple of tablespoons of light olive oil to make it a great dressing for a salad or steamed vegetables.
For the stir fry, I find that flattening out the beef strips gives a more tender style of beef and quicker cooking instead of the strips which always seem to dry out.
Combine the beef with 3 tablespoons of the marinade and mix well, leaving the beef to marinade in the fridge for at least 2 hours, overnight is great as it will help tenderise the beef as well.
Add in another teaspoon of oil and then cook the garlic, chili and the onions for 4 minutes until just starting to soften. Add in the celery and cook for another 2 minutes, then add in the bok choy, cabbage and the snow peas and 2 tablespoons of water. Stir for 3 minutes until the cabbage starts to wilt and the snow peas change to a bright green, add in the cooked beef and another 2 tablespoons of the marinade.
Stir once and then serve with brown or wild rice.