Food & Drink

How To Cook Shredded Beef

CGC National Chef of the Year 2011 Frederick Forster shares his recipe for a tasty shredded rib-eye salad. Flavoured with chilli, spring onion, bean sprouts, garlic and soy sauce, this stir fry is both healthy and delicious. Enlarge

How To Cook Shredded Beef

CGC National Chef of the Year 2011 Frederick Forster shares his recipe for a tasty shredded rib-eye salad. Flavoured with chilli, spring onion, bean sprouts, garlic and soy sauce, this stir fry is both healthy and delicious.

Prep:
8m
Cook:
8m
Total:
16m
Serves:
1

Ingredients

  • 250 g rib-eye steak
  • 1/4 onion, sliced
  • handful of shredded cabbage
  • handful of bean sprouts
  • 1/4 sliced chilli
  • 1/4 aubergine, sliced
  • 1 spring onion
  • 1 clove crushed garlic
  • 2 tsp soy sauce

Step 1: Prepare The Steak

Add some olive oil to a pan and heat to a high heat. Take the rib-eye steak and remove any excess fat. Slice the steak into bite-size pieces. Season the steak with salt and pepper.

Step 2: Fry The Steak, Add The Vegetables

Add the steak to the pan. Add 1/4 sliced onion, a handful of cabbage, bean sprouts, 1/4 sliced chilli, 1/4 sliced aubergine, 1 sliced spring onion, 1 clove of crushed garlic. Season again with salt and pepper. Toss well to stir-fry and mix.

Step 3: Garnish And Serve

Add 2 tsp soy sauce and a handful of flat leaf parsley. Toss again, add a drop of olive oil. Add to a plate. Serve.