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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In the same wok, add the remaining tablespoon of vegetable oil. Sauté the sliced onion for 2 minutes until softened and fragrant.

Step 4

Add the minced garlic and grated ginger, and cook for another 30 seconds, stirring constantly.

Step 5

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.

Step 6

Toss in the shredded cabbage and stir-fry for another 2 minutes until lightly wilted.

Step 7

In a small bowl, whisk together the peri-peri sauce, tomato paste, remaining tablespoon of soy sauce, and beef stock.

Step 8

Pour the sauce mixture into the wok and bring it to a gentle simmer. Cook for 2 minutes, allowing the flavors to meld.

Step 9

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.

Step 10

Return the cooked beef to the wok and stir everything together until the meat is heated through and well-coated in the sauce.

Step 11

Season with salt and black pepper to taste. Remove from heat.

Step 12

Garnish with freshly chopped cilantro and serve warm with steamed rice or flatbread.

Nutrition Facts

Serving size	(1541.8g)

Amount per serving	% Daily Value*
Calories	1798.3

Total Fat 104.3g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 17.2g
Cholesterol 450mg	0%
Sodium 4514.0mg	0%
Total Carbohydrate 65.2g	0%
Dietary Fiber 15.6g	0%
Total Sugars 26.7g
Protein 145.5g	0%

Vitamin D 0IU	0%
Calcium 302.2mg	0%
Iron 17.7mg	0%
Potassium 3505.3mg	0%

*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.

Source of Calories

Fat: 52.7%

Protein: 32.7%

Carbs: 14.6%