This will be on the menu at The Manor on Friday the 16th November .
You will need 1 kg round beef thinly sliced .
Cook the beef in a large pan over a high heat in 2 tbs of rice bran oil until the beef just changes colour , stirring constantly .
Transfer the beef to a bowl .
Now add 6 cups of chopped bok choy and 1 cup of yellow squash cut into matchstick sized strips to the pan .
Cook over a high heat for a minute , stirring constantly .
Now add 1 litre of beef stock , 1/2 cup of dry sherry , 1/4 cup of tamari and 1/2 tsp of anise seeds .
Continue to cook to boiling , then reduce heat to low .
Meanwhile , place in a bowl 1/2 cup of arrowroot / cornflour with 1/2 cup of water and mix until smooth .
Gradually stir into the beef stock mixture .
Cook until the mixture thickens , stirring often .
Add the cooked beef strips and 1 cup of cherry tomatoes sliced in half .
Cook until heated through , stirring often .
Serve over heated wild and brown rice mix or cauliflower rice.
You will need 1 kg round beef thinly sliced .
Cook the beef in a large pan over a high heat in 2 tbs of rice bran oil until the beef just changes colour , stirring constantly .
Transfer the beef to a bowl .
Now add 6 cups of chopped bok choy and 1 cup of yellow squash cut into matchstick sized strips to the pan .
Cook over a high heat for a minute , stirring constantly .
Now add 1 litre of beef stock , 1/2 cup of dry sherry , 1/4 cup of tamari and 1/2 tsp of anise seeds .
Continue to cook to boiling , then reduce heat to low .
Meanwhile , place in a bowl 1/2 cup of arrowroot / cornflour with 1/2 cup of water and mix until smooth .
Gradually stir into the beef stock mixture .
Cook until the mixture thickens , stirring often .
Add the cooked beef strips and 1 cup of cherry tomatoes sliced in half .
Cook until heated through , stirring often .
Serve over heated wild and brown rice mix or cauliflower rice.
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