Kosher Spicy Vegetable-Beef Stir-Fry Recipe

About this recipe

A flavorful dinner dish featuring tender beef and crisp vegetables in a savory, spicy sauce. Perfect for those seeking a kosher-friendly meal solution.

Ingredients

• 450G Pack'D Organic Broccoli Florets
• 500 G Jack'S Cauliflower Florets
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 250 Ml Kikkoman Less Salt Soy Sauce
• 420G Kingsford Corn Starch, 420G
• 100G Pommery Espelette Pepper Mustard, 100G
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• - Jalpur Crushed Red Chilli Pepper Flakes
• 50G Pepper Black Ground BWFO
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. In a small bowl, combine 1/2 cup hot & sour vegetable broth, 1 tablespoon soy sauce, and 1 teaspoon mustard. Stir until well combined and set aside.
2. 2. Cut 6 broccoli florets into bite-size pieces and prepare 1 cup cauliflower florets.
3. 3. Heat 2 teaspoons peanut oil in a nonstick wok or large skillet over medium-high heat until hot but not smoking.
4. 4. Add the broccoli, cauliflower, 1/2 cup diced onion, and 1 minced clove of garlic to the wok. Stir-fry for 4 to 5 minutes until the vegetables are crisp-tender and the onion begins to brown.
5. 5. Stir the broth mixture again and pour it into the wok. Add 1/4 teaspoon red pepper flakes and 1/4 teaspoon freshly ground black pepper.
6. 6. Stir-fry for 2 to 3 minutes until the sauce thickens. Reduce the heat if necessary to prevent the sauce from evaporating.
7. 7. Serve hot as a complete dinner dish.