Chinese-style Beef & Exotic Mushroom Stir-Fry – Carey Boucher Erasmus

Carey Boucher Erasmus's Chinese-style Beef & Exotic Mushroom Stirfry

Carey Boucher Erasmus’s Chinese-style Beef & Exotic Mushroom Stirfry

Carey can always be relied upon to come up with a dish to match almost any wine,  She is a busy cook and in the process of her recipe development photographs all her dishes, which are posted on her enchanting website.  Well worth a visit her website is.

Chinese-style Beef & Exotic Mushroom Stir-Fry
250 g beef steak, thinly sliced
1 T (15 ml) cooking oil
200 g exotic mushrooms (enoki, shitake and king oyster), sliced
6 spring onions, finely sliced on the diagonal
+- 100 g Tenderstem™ broccoli (blanched for 2 minutes)
+- 100 g mange tout or sugar snap peas (blanched for 2 minutes)
4 baby pak choy (Chinese cabbage), broken into leaves
2 T ( 30 ml) sesame seeds

1 T (15 ml) grated ginger
1 fat clove garlic, crushed
½ t (2.5 ml) chilli paste
3 T (45 ml) sweet soy sauce
3 T (45 ml) black bean sauce
3 T (45 ml) soy sauce
¼ c (60 ml) oyster sauce
1 t ( 5 ml) sesame oil
½ t (2.5 ml) corn flour

Heat the cooking oil in a large wok. Add the sliced steak and fry until browned and almost cooked through. Remove and set aside.
Add the mushrooms and fry over high heat until browned and fragrant. Add the spring onions and fry for a minute.
Add the blanched broccoli and mangetout/sugar snap peas and fry for 2 minutes.
Meanwhile mix the sauce ingredients together until well combined.
Add the pak choy leaves and fry until wilted. Add the meat and the juices back to the wok and slowly add the sauce, tossing all the while over the high heat until sauce has heated through and thickened slightly. Make sure all the ingredients are well coated in the sauce.
Lastly toss in the sesame seeds.
Serve immediately and enjoy as a low carb meal or serve with sticky jasmine rice. YUM!

Leave beef out and add more veggies for a meat free meal.
Add cashew nuts.
Add some al dente egg noodles once the sauce has heated through.

Michael’s wine recommendation – CLICK HERE

Douglas Green Pinotage 2014

Douglas Green Pinotage 2014

Carey Boucher Erasmus

Carey Boucher Erasmus

Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.

She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker.  I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.

When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.

After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.).  In my final year, I graduated with 8 distinctions and  achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”

Do follow her on her website –


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