Every month, The Green Kitchen will be sharing some of their ever-popular recipes with the BGS community! This week, Mrs Tombs (Deputy Catering Manager), shows you how to make Sticky Beef Stir Fry, a dish which had great reviews during lunch service on Monday.

Ingredients 

2 tablespoon of oil 

2lb Diced Beef Chuck 

1ltr Beef stock 

1 large onion cut in half and sliced 

2 peppers cut in to strips 

60ml Dark Soy Sauce 

60ml Golden Syrup 

1 tablespoon of Worcestershire sauce 

1 teaspoon of grated ginger 

1 teaspoon of crushed garlic 

1 teaspoon of chili paste

Salt and pepper 

Method

1) Sprinkle salt and pepper over the diced beef chuck then add 1 tablespoon of oil to a large deep frying pan put over a medium, when the oil is hot add the chuck to brown it off.

2) Once the meat is browned add beef stock and reduce to a simmer, cover and cook for 2 1/2 hours or until the meat is tender and falling apart. 

3) While the chuck is braising mix together the soy sauce, golden syrup, Worcestershire sauce, grated ginger, crushed garlic and chili in a bowl and set aside.

3) Drain the beef chuck and set to the side.

4) While the chuck is braising mix together the soy sauce, golden syrup, Worcestershire sauce, grated ginger, crushed garlic and chili in a bowl and set aside. 

5) In a separate frying pan or wok heat the remaining oil, when the oil is hot add the sliced onion and peppers and stir constantly for 1 min, then add the braised chuck and continue to stir fry for one minute.

6) Add the sauce and continue to stir fry for 1 min making sure you thoroughly coat all the stir-fry and serve. 

Serving suggestion

We like to serve this at school with seasoned steamed rice with an extra splash of the sauce.

Tip 

To make this dish in just a few minutes replace the diced chuck with sliced steak, add the sliced steak to the hot frying pan/wok before the peppers and onions and stir-fry for three minutes before carrying on with the rest of the recipe.