In The Feast Lane - 15 MINUTE Stir Fry

I love to cook. I love being in the kitchen, and sharing home-made meals with the people I love. But like everyone, there are sometimes where I just can't bring myself to the kitchen - whether that be because I've had a crazy busy day or honestly just feeling a bit lazy. I hear you.

It's okay to sometimes give in and order take-out, but I've got some great recipes that will take you only 15 MINUTES, which are all a part of my new 'In the Feast Lane' series (my horrible puns strike again).

The reason I love this stir fry recipe is because it ticks all my favourite boxes:

· Already-in-the-pantry items

· Uses only ONE PAN

· Simple prep

· Perfect for leftovers

· Lots of vegetables

Go ahead, time yourself. If you follow my fast-cooking tips, you'll likely prove me right.

[Photo reference left & right] Taste. (n.d.). Basic beef and vegetable stir-fry. Retrieved October 6, 2019, from

https://www.taste.com.au/recipes/basic-beef-vegetable-stir-fry/fc0381ab-8c80-4f39-aaee-1690b09ef221

[Photo reference middle] Yummly. (n.d.). Stir Fry Ginger Beef. Retrieved October 7, 2019, from,

https://www.yummly.com/recipe/Stir-Fry-Ginger-Beef-Simply-Recipes-42502

Ingredients:

3 tbsp minced garlic

1 brown onion (thinly sliced)

600 grams lean beef rump (cut into strips)

1 red capsicum (cut into strips)

1 green capsicum (cut into strips)

1 head of broccoli (cut into florets)

2 carrotes (cut into short, thin strips)

4 tbsp oyster sauce

4 tbsp soy sauce

4 tbsp water

440 grams fresh thin hokkien noodles

How-to:

1. Heat a large electric frypan to medium-high heat. Chop onions into thin slices and begin cooking. Add the minced garlic. The key to quick cooking is to keep prepping while things are cooking. Don't wait for this to be completed

2. Cut beef into strips along the grain (the same way as the natural lines on the beef). Throw these in to the frypan.

3. In a measuring jug, or large cup, mix equal parts oyster sauce, soy sauce and water (all 4 tbsp). Once the beef is just cooked, pour this in and stir. Fill and boil the jug.

4. Cut the red and green capsicum, and carrots into short, thin strips. Cut the broccoli into florets. Throw these in and cover to cook.

5. Soak the hokkien noodles in a medium bowl of boiling water (notice that we boiled the jug earlier?). Pop into the fry pan and mix in. DONE.

How did you go? Did you make time, or maybe you even beat my time? Let me know in the comments below. You can use these concepts in any recipe to really speed up your cooking time. Look at recipes you use regularly, and see if you could rearrange steps to be more efficient. I am constantly amending and rewriting recipes, and on average it saves me a good 10 minutes.

Happy cooking!