Joshua Fitzroy's Balsamic Beef Stir Fry Recipe
Joshua Fitzroy's Balsamic Beef Stir Fry / Photo by Kathy Pitout Photography
“Joshua’s Stir Fry Recipe will be your next family-favourite meal. Tangy balsamic glaze elevates tender beef and veggies. Serves four generously — and makes delicious leftovers, if you can resist eating the lot!”
Joshua Fitzroy's Balsamic Beef Stir Fry Recipe
Yields: 4 Portions of Balsamic Beef Stir-Fry
INGREDIENTS
236ml (1 Cup) Balsamic Vinegar
527g Thick-Cut Beef Rump
500g Cabbage
250g Egg Noodles
590ml (1 1/2 Cups) Kikkoman Soya Sauce
195g (Nine) White Mushrooms
94ml Sweet Chilli Sauce
1Tbs Almond Slices
METHOD
Reduce the balsamic vinegar in a sauce pan over low heat until reduced to a syrupy consistency.
Slice beef rump into strips of 12cm×4cm
Cut cabbage into slices (slightly larger slices than the beef strips as they reduce in the wok while cooking).
Add Balsamic reduction and cabbage to a wok on high heat (stir occasionally).
Add noodles, beef and soy sauce to the wok.
Stir to combine as the balsamic and soy boils.
When the noodles are cooked all the way through, drain the sauce from the wok.
Add mushrooms, sweet chilli sauce and almond slices to the mixture and stir until almonds are golden.
Serve while hot!
Story behind the dish:
“My mom taught me this recipe while we were living in Johannesburg in our two- bedroom apartment – and with two dogs. Mom wanted me to perfect a simple recipe that yielded a healthy, substantial meal for more than one person. We would make this dish most days of the week, for guests, and on movie nights.” - Joshua James Fitzroy