|Banana Mayonnaise Muffins||Beer Battered Fish & Wedges|
|Roasted Potato Salad||Char-Grilled Corn Cobs|
|Fennel & Fish Pie||Mayo Mud Cake|
|Zucchini Fritters||Chicken Baguette with Mayo|
|Basil Aioli||Spicy Aioli Dip|
|Potato Salad With Mustard||Lamb Pie with Aioli Mash|
|Homemade Burgers with Aioli|
|Peri Peri Potato Salad||Lamb Kofta with Peri Peri|
|Crudites with Ranch Dip||Zesty Potato Salad|
|Crunchy Pear Salad||Balsamic Bruschetta|
|Broad Bean & Chorizo Salad||Potato Wedges w/Peri Peri|
|Roast Beet & Orange Salad||Balsamic Beef Skewers|
1 x 490g jar Birch and Waite Sweet Chilli and Ginger Stir Fry Sauce
1 x Tablespoons oil
500g Beef rump, thinly sliced
1 x Red onion, cut into thin wedges
3 x Carrots, peeled and sliced
400g Broccoli, cut into florets
1 x Red capsicum, chopped
1 x Yellow capsicum, chopped
200g Baby corn, halved
200g Snow peas, trimmed and halved
Steamed rice, to serve
1. Heat a wok/pan over high heat. Add half the oil. Stir fry beef, in batches for 2 / 3 minutes or until just cooked. Wipe wok clean.
2. Heat remaining oil in wok. Stir fry onion, carrot and broccoli for 1-2 minutes.
3. Add remaining vegetables stir fry until just tender.
4. Add cooked beef and Birch and Waite Sweet Chilli and Ginger Stir Fry Sauce to wok. Bring to a simmer and serve with steamed rice.