Smart Recipes


Easy Beef Stir Fry

Serves 4

500 g lean beef (like rump or fillet steak)
1 tbsp dried mixed herbs
1  tbsp  fresh ginger
1 tbsp  fresh garlic
2 tsp oil
450 g egg noodles,
1 medium carrot, cut in fine shreds
1 red sweet pepper, cut in fine shreds
425 g can baby corn spears, finely sliced
1 cup  broccoli chopped
½ cup oyster sauce
2 tbsp soy sauce
½ cup beef stock or water

  1. Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.
  2. Cut the beef across the grain into thin strips. Add a little oil and mixed dried herbs to the beef strips, mix well.
  3. Heat the wok, ensure it is hot, then add a third of the oil. Wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat great colour and flavour.
  4. Divide the beef, ginger and garlic in 2 batches and stir-fry the first batch. Place cooked batch in a warm bowl. Reheat the wok, add a third of the oil and stir fry the second batch, placing it in a warm bowl when done.
  5. Reheat the wok, add the remaining oil and heat. Add the carrot and sweet pepper. Stir-fry for 1 minute. Add the corn and broccoli, stir-fry for 30 seconds.
  6. Add the noodles and gently stir-fry until noodles are hot. Return the beef to the wok, add the combined sauces and stock, toss to warm through.
  7. Serve immediately.



Simple Chicken and Sausage Paella

 Serves 6

1 lb chicken thighs, cut into bite-sized pieces
1 lb chorizo sausage, preferably freshly made from the butcher counter
2 tbsp olive oil
1 yellow onion, small diced
1 14.5 oz can diced tomatoes
1 14.5 oz can artichoke hearts, quartered and drained
1/2 cup frozen green peas
3 cups chicken broth
1 1/2 cups uncooked brown rice
2 tsp smoked paprika
2 tsp oregano
2 cloves garlic, minced
1 bay leaf
1/4 tsp red pepper flakes
1/2 tsp salt
1/8 tsp pepper
1 green bell pepper, diced
1 red bell pepper, diced
fresh chopped parsley for serving

  1. Heat 1 tbsp olive oil over medium high heat in a large, heavy-bottomed pot or pan {I use a dutch oven for this but if you have a paella pan, use that}. Once hot, add the chicken and sausage. Cook for about 8 minutes, or until well browned and just cooked through. Remove from pan and place on a plate. Cover with tin foil and set aside.
  2. Add the remaining olive oil to the pot. Turn down the heat a little bit and then add the onion and bell peppers. Saute until onion and peppers soften, then add garlic. Saute for 30 more seconds. Add paprika, red pepper flakes, oregano, salt, pepper and bay leaf. Pour in diced tomatoes and then add the rice.
  3. Add the broth and bring mixture to a boil. Cover with a tight fitting lid and reduce heat to a simmer. Continue simmering for about 30 minutes until the rice has absorbed most of the liquid in the pot.
  4. Add the chicken and sausage back into the pan, as well as the artichoke hearts and peas. Stir well and cook for 5 more minutes, or until heated through. Serve warm with chopped parsley.