Diced Sunfed Bull Free Beef™ 5 Spice Rainbow Stir-Fry

Serves 2

Cooking + prep - 30 minutes


  • 1 packet Sunfed Bull Free Beef
  • Oil for frying

    For the Veggies
  • 1 cup thinly sliced purple cabbage
  • 1 carrot, julienned
  • 1 yellow capsicum, finely sliced
  • ½ purple onion, finely sliced
  • 1 radish, finely sliced
  • 2 garlic cloves, crushed
  • 1 small piece of ginger root, chopped, approximately a 2cm piece
  • 2 cups chopped kale leaves
  • ¼ cup cashew nuts

    For the Sauce
  • 1 TBS soy sauce or tamari
  • 1 tsp toasted sesame oil

  • Juice of ½ a lime
  • ½ tsp maple syrup, optional
  • 1 tsp Chinese five spice
  • tsp chilli flakes
  • Fresh coriander to garnish

    1. Heat a generous amount of your favourite cooking oil in a pan, bringing it to a medium-high heat.
    2. Add Sunfed® Bull Free Beef™ and fry it for 4-5 minutes. Once one side has browned and developed a crispy skin, gently flip each piece over using tongs. Cook until both sides of the pieces are well-browned.
    3. Meanwhile, in a wok, or large fry pan, heat a little oil and add all the chopped vegetables. Toss through often to avoid burning, and to keep the vegetables a little crisp.
    4. In a jar or small bowl, whisk together the sauce ingredients and add to the vegetables. Stir through.
    5. Carefully add the Sunfed Bull Free Beef to the wok and serve hot with fresh coriander to garnish.