Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 0.25 cup low sodium soy sauce, 3 tablespoons honey, 2 tablespoons apple cider vinegar, 2 tablespoons apricot jam, 0.5 teaspoon chili flakes, and 1 tablespoon minced fresh ginger until thoroughly combined to create the glaze.

2. 2

   Prepare all vegetables by thinly slicing 1 large red bell pepper, 1 large green bell pepper, 1 medium red onion, and julienning 2 medium carrots; also finely mince 2 tablespoons fresh galangal and 3 garlic cloves.

3. 3

   Heat 2 tablespoons sunflower oil in a large wok or deep pan over high heat until shimmering, then add the minced 2 tablespoons fresh galangal and 3 garlic cloves and stir-fry for 1 minute until fragrant.

4. 4

   Add the sliced 1 large red bell pepper, 1 large green bell pepper, 1 medium red onion, 2 medium julienned carrots, and 150 grams baby corn to the wok and stir-fry for 4-5 minutes until the vegetables are crisp-tender.

5. 5

   Introduce 200 grams thinly sliced beef biltong to the wok, pouring the prepared galangal-apricot glaze over the ingredients, and toss well to ensure everything is evenly coated.

6. 6

   Continue to stir-fry for an additional 2-3 minutes, allowing the sauce to thicken slightly and the biltong to heat through, then stir in 200 grams snap peas and cook for 1 more minute.

7. 7

   Serve the hot Biltong and Vegetable Stir-fry immediately over 4 cups of cooked basmati rice, garnished with 0.25 cup fresh coriander and 1 tablespoon toasted sesame seeds.