Cooking with Cameron: Veal stir fry

When I think of a Stir-fry I think of Asian flavours, fast cooked thin slices of meat and thin slices of veggies. This version though is going to challenge your senses and expectations. Using Australian native herbs and spices gives it an amazing twist. Go and challenge your expectations. 


  • 1kg Veal thinly sliced 
  • 200g Broccoli  
  • ½ leak 
  • 1 carrot 
  • ¼ cabbage 
  • 1 capsicum 
  • Roasted Pine nuts  
  • 3 cups of rice 


  • 10 Pepper berry 
  • 10 Bush Tomato’s  
  • Salt Bush 
  • 50ml Olive oil 
  • Lemon Myrtle 


  1. Cook 3 cups of rice 
  2. Using a mortar and pestle grind up Pepper Berry, Bush Tomato and Salt bush. Once combined add oil.  
  3. Add marinade to meat and allow to sit for min 1hr. 
  4. Slice up vegetables into diced pieces and set aside. 
  5. In a hot wok add a small knob of butter (or oil) to the wok. Fry off veal in small batches so that it cooks fast and not fully cooked. Set aside 
  6. In the same wok cook leak and carrots till leak is soft. Add Broccoli and capsicum, stir thru. Add 50ml of water and 1tsp of lemon myrtle powder to the vegetable mix. Stir thru for 2min. 
  7. Add veal and juices to the mix. Lastly add pine nuts just before serving. 
  8. Serve up with rice  


Cooking with Cameron
The Fathering Channel

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