Beef Pot Roast with Rosemary and Pepper
Aninas Recipes | Recipe and images from Used with permission
Stir Fries have become my go to meal, it wins the fuss free award and it tastes awesome! I combined my favorite flavors here, using fresh ginger, garlic and chili with soy and balsamic, tossed it in stir fried vegetables and the most amazing stir fry beef from Fleisherei.
– Anina (

Fleisherei Test Drive Comments:

A juicy, beef stir fry that packs a punch! The ginger and chilli will get your taste buds going, for sure and the peanuts add a great finishing nuttiness.

Our beef strips are made with only the finest topside beef to give you great quality and taste every time.

serves 2

  • 15 ml olive oil
  • 10 ml freshly grated ginger
  • 2 birds eye chillis, chopped
  • 2 cloves of garlic, crushed
  • 5 tablespoons soy sauce
  • 5 tablespoons balsamic vinegar
  • ½ cup good quality beef stock
  • olive oil for vegetables
  • 2 carrots, peeled and cut into thin strips
  • 2 cups mixed peppers; green, yellow and red, sliced into strips
  • ½ cup mixed sprouts
  • 15 ml olive oil for meat
  • 400 gr beef strips
  • salt and black pepper
  • noodles to serve
  • peanuts to serve
  1. First off, heat the olive oil in a wok and saute the ginger, chilli and garlic. Add the liquids and allow to simmer for a few minutes. Transfer the liquid to a bowl and set aside.
  2. Add a tablespoon or so of olive oil to the wok, heat it up and stir fry the vegetables until tender but still crispy. Remove from wok and set aside.
  3. Heat the next lot of oil, and let it get smoking hot. Add handfuls of beef strips at a time and stir-fry until done.
  4. Add the vegetables, noodles and liquids back to the wok to mix it all through.
  5. Serve with peanuts and extra sprouts. Serves two.