A take away favourite made at home
Craving a takeaway but want something quicker, fresher and more affordable? Try my quick fakeaway stir-fry. Filled with vegetables, succulent marinated strips of meat and a flavour packed sauce. It delivers all the taste of our favoruite takeaway while giving you complete control over the ingredients.
Stir-fries are one of the easiest meals to prepare, making them ideal for busy weeknights. It comes together in a matter of minutes, require just one pan and can be adapted to suit whatever ingredients you have on hand. Perfect for a no waste cooking dinner as well.
One of the biggest advantages of making your own fakeaway is that you can tailor the dish to your taste. A good stir-fry is all about contrast. Tender meat, crisp vegetables, and a rich, glossy sauce combined to create a satisfying meal that is full of texture and flavour.
Home made stir-fries are also an excellent choice for meal prep. The ingredients can be prepared in advance, making it easy to cook everything quickly when you are ready to eat. Leftovers reheat well too, making them ideal for lunch the next day.
Substitutes
For this specific recipe I have used beef steak, but you can use chicken, pork or turkey, or keep it totally vegetarian or even vegan by checking the ingredients in the sauce and use rice noodles or rice instead of egg noodles.
Freezable
The stir-fry freezes very well. You can either freeze the vegetables, meat and sauce separate in portion sizes and take out just as much as you need. Or freeze it all together, ready to be thrown in a hot pan straight from the freezer, no defrosting needed.
Big Batch Cooking Tips
Prep vegetables and keep in airtight containers in the fridge for up to five days, along with a double or triple batch of the sauce and make you stir-fry fresh every evening.
Other recipes for you to enjoy
For stir-fry versions without meat, I have both a vegetarian version and a vegan version.
If you are going all in for the no waste cooking try my pickled vegetables prefect to put in my coconut creamy ramen.
Final thoughts on fakeaway stir-fry
A homemade fakeaway stir-fry proves that you do not need to order in to enjoy bold, satisfying flavours. It is quick to prepare, endlessly adaptable and a great way to enjoy a restaurant inspired meal from the comfort of your own kitchen.
Fakeaway Stirfry
Ingredients
- 400 g steak
- 300 ml rice or noodles
Stirfry sauce
- 6 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp potato starch
- 4 tbsp vinegar
- 2 tsp chili flakes
- 2 cloves of garlic
- 2 tbsp sugar
- 2 tbsp Hoisin sauce
Main dish
- 300 g broccoli florets and stem
- 3 tbsp water for steaming
- 200 g mushrooms
- 1 red bell pepper
- Oil to fry in
Optional
- A handful of cashews
Instructions
Stirfry sauce
- Mix 6 tbsp soy sauce, 2 tbsp sesame oil, 2 tbsp potato starch, 4 tbsp vinegar, 2 tsp chili flakes, 2 cloves of garlic, 2 tbsp sugar, 2 tbsp Hoisin sauce in a bowl and let it sit.
- Slice 400 g steak into mouthful pieces.
- Use half of the stir fry sauce to marinate the meat for ten minutes.
- In the mean time, cook 300 ml rice or noodles
- Cut 300 g broccoli florets and stem, and give them a quick steam in your sauteuse with 3 tbsp water and add a lid to the pot. When the water has evaporated, take out the broccoli and leave to the side to not overcook them.
- Quarter 200 g mushrooms and cut 1 red bell pepper in large pieces 2cm by 2cm.
- Add oil to the sautuese and add the marinated steak Fry quickly on all sides to sear the meat, without overcooking it.
- Once the meat has been seared, add mushrooms and broccoli for five minutes.
- Add the bell peppers and let cook through for 3 minutes.
- Stir the rest of the sauce if it has separated.
- Pour the sauce over the stir fry and let cook for 2 minutes. It will look very sticky at the start, but keep cooking and stirring until everything is covered.
- Optional, dry roast cashews in a dry pan for a few minutes, take care so that the nuts do not burn.
- Serve with cooked rice or noodles and optionally A handful of cashews, dry roasted.
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