When I was eating sugar and processed foods having a Chinese takeaway on a Saturday night was a real treat. Chinese food is a favourite of my husbands and I now enjoy making a few of our favourite dishes with fresh ingredients. Plums are currently in season which means they are juicy and sweet right now and almost in every supermarket in the UK. So I thought this would be a great time to put this recipe on my blog.
Plums are loaded with vitamins, minerals and nutrients which can help to keep the body healthy. They have numerous health benefits which include relief from indigestion, influenza and anxiety related problems. The power of the antioxidants in plums can help treat ailments such as osteoporosis, muscular degeneration, cancer, diabetes and obesity.
Plus the bonus for me is that plum can also help with irregular menstriation and they can detoxify the body too. According to Ayurvedic medicine, plums can possess cooling properties which can help with excess heat in the body. So for me this is a great recipe because as well as plums it’s packed with healthy ingredients. Well worth a try.
- Sharp knife
- Chopping board
- Slow cooker or saucepan
- Nutribullet, food processor or blender
- Frying pan or wok
- Stirring spoon
Ingredients for the sauce
- Plums x 250g
- Tamari or soy sauce x 2 tbsp
- Tommy K or tomato puree x 2 tbsp
- Maple syrup x 2 tbsp
- Fresh ginger x 1 cm piece
- Garlic x 2 cloves
- Water x 50 – 100mls
Method for making the plum sauce
- Start by removing the stones from the plums then roughly chop into quarters and put into the slow cooker pot or the saucepan.
- Next add in the water.
- If using the slow cooker add in 100mls and if using the saucepan add 50 mls.
- Then add in the tamari or soy sauce, tommy k or tomato puree and the maple syrup.
- Peel the 1 cm piece of ginger and chop into thin slices and the peel the skin from the garlic and slice.
- Add both of these ingredients to the slow cooker pot or saucepan.
- Turn the slow cooker on and cook for 2 hours on high or 4 hours on low, so the plums have got a jam consistency.
- If using a sauce pan, turn the hob on high then bring the ingredients to the boil and turn the heat down to a low heat and leave to cook for 20 – 30 minutes, so the plums have got a jam consistency.
- Leave the plum sauce to cool.
- The next part is optional, but you can add the plum sauce to a Nutribullet, food processor or blender to get a smooth consistency.
- If the sauce is runny and you would like it thicker, then add a tablespoon or 2 or brown rice flour and blend again.
Ingredients for making the stir fry
- Beef steak or leftover beef x 500g
- Spring onions x 8
- Carrots x 2
- Red pepper x 1
- Yellow pepper x 1
- Water chestnuts x 1 240g tin
- Bamboo shoots x 1 240g tin
- Bean sprouts x 200g
- Green beans x 2 handfuls
- Garlic x 2 cloves
- Plum sauce
- Salt and pepper to taste
- Oil for the frying pan or wok.
Method for making the stir fry.
- Start by tailing the spring onion and then chop into half centimetre pieces.
- If using steak and not cooked meat then slice the beef into strips.
- Next peel and slice the carrots length ways then slice until they become thin carrot sticks.
- Remove the core from the peppers and slice.
- Drain the water from the tinned water chestnuts and bamboo shoots.
- Then remove the skin from the garlic and slice.
- Now put the frying pan or wok on a high heat and add the oil.
- Once the pan is hot add the spring onions and fry until they have softened.
- If using the steak strips add this to the pan and fry until golden brown.
- Then add in the garlic, carrots, peppers, water chestnuts, bamboo shoots and bean sprouts.
- Fry these ingredients for a further 3 – 5 minutes.
- If using the leftover beef, add in now and stir for a further minute.
- Add in the plum sauce and stir until the sauce has warmed through.
- Finally serve with rice or noodles and enjoy.
Stir Fry Beef with plum sauce is a delicious dish that my little family really enjoyed. OK so I have to be honest Ted ate mostly the meat and rice. However, what he did eat he really enjoyed. For this recipe, I made the plum sauce a week in advance and then put in my freezer. So when I planned this meal all I did was remove the sauce from the freezer the night before and fry the vegetables on the day. So a quick, simple and easy meal. The whole dish is also freezable too but not if you have already frozen the sauce or the beef. However you decide to enjoy this dish, as always, enjoy.