A great dish begins long before the heat touches the pan. Oluwaseun Yetunde Ajayi, known as Chef Teeflo, shares her Cassava Beef Stir Fry with Guardian Life magazine. Simple yet flavourful, the dish pairs tender beef with vegetables and hearty cassava. To complete the experience, she adds a refreshing Pineapple Hibiscus Iced Tea and shares three essential knife techniques to practise at home.
For Chef Teeflo, cooking starts with preparation. It is about understanding your ingredients and building flavour step by step.
“Good food begins with good prep. Once your foundation is right, everything else falls into place,” she said.
With this in mind, her Cassava Beef Stir Fry and Pineapple Hibiscus Iced Tea bring balance, colour, and intention into your kitchen.
FOOD
Cassava Beef Stir Fry
This recipe combines tender beef, crisp vegetables, and well-cooked cassava in a rich, savoury sauce.
INGREDIENTS
Beef
Cassava
Green and red bell pepper
Oil
Ginger
Carrot
Onions
Corn flour
Soy sauce
Beef stock
Spring onions
Sesame oil
Salt
INSTRUCTIONS
Marinate thin beef slices with soy sauce, garlic, ginger, and a little corn flour to help tenderise.
Heat oil in a wok or large skillet over high heat and brown the beef in batches. Remove and set aside.
In the same pan, add more oil if needed and stir-fry the peppers, carrots, and onions for three to four minutes until crisp but tender.
Add the cooked cassava and browned beef back into the pan. Pour in a mixture of soy sauce and beef stock with a little water.
Stir everything together for one to two minutes until heated through and coated in the sauce. Finish with spring onions and a light drizzle of sesame oil.
DRINK
Pineapple Hibiscus Iced Tea
Bright and refreshing, this iced tea balances the savoury richness of the stir fry with floral and citrus notes.
INGREDIENTS
2 cups water
2 tablespoons dried hibiscus flowers or 2 hibiscus tea bags
½ cup pure pineapple juice
1 tablespoon honey or agave, optional
1 fresh lime, juiced (reserved slices for garnish)
Ice cubes
INSTRUCTIONS
Bring the water to a boil. Remove from the heat and add the hibiscus. Allow it to steep for eight to ten minutes until the liquid turns a deep red.
If desired, stir in honey or agave while the tea is still warm so it dissolves fully.
Strain into a pitcher and let it cool or chill briefly in the fridge. Stir in pineapple juice and fresh lime juice.
Fill tall glasses with ice, pour in the tea, and garnish with a slice of lime or pineapple.
KNIFE TECHNIQUES
You can use these techniques for every dish you prepare. Mastering your knife skills keeps your cooking safe and professional.
Control: Pinch the base of the blade between your thumb and index finger instead of gripping only the handle. This improves balance and stability.
The claw: Tuck your fingertips inward while holding ingredients. Rest the side of the blade gently against your knuckles to protect your fingers.
Find your flow: Avoid chopping straight down. Use a smooth rocking or circular motion, keeping the tip of the knife close to the board for cleaner cuts.
