2 tbsp oil
500g beef or chicken, cut into strips
1 medium brown onion, peeled and cut into thin wedges
2 carrots, peeled and cut into sticks
1 red capsicum, thinly sliced
400g green beans, sliced
1/2 a head of broccoli, cut into florets
Dressing ¼ cup sweet chilli sauce
1 tbsp white/rice wine vinegar
1 tbsp fish sauce
2 tsp brown sugar
1 tbsp lime juice, optional
Heat 1 tbsp of the oil over a medium heat in a wok or frying pan. Add chicken or beef and cook, stirring often, until browned/sealed. Remove from pan and set aside.
Work quickly to ensure the meat doesnt get too tough
Add remaining oil and stirfry onions for 1-2 minutes until slightly softened. Add carrots, capsicum, beans and broccoli and stirfry for 3-5 minutes or until softened. Return meat to pan.
Cook the onions slightly first before adding remaining vegetables
To make the dressing, place all ingredients into a jar, screw the lid on firmly and shake vigorously until well combined. Pour dressing over the meat and vegetables and stir until everything is evenly coated and heated through.
Ensure the dressing is evenly distributed throughout the dish
Serve over rice.
The use of red capsicum adds colour to the dish - mine is without as there was none in the fridge!
Notes You can substitute the vegetables with almost anything you have in the fridge – try adding spinach or replacing the broccoli with chopped Bok choy or frozen peas.