Spring Fiddlehead & Beef Stirfry

Hey guys. I’m here with a quick recipe for a seasonal treat that shows up this time of year – Fiddleheads! This Spring Fiddlehead & Beef Stirfry is quick and easy to put together and looks impressive too. Fiddleheads are the tender frond ends on ferns, and they’re delicious! They have a flavour similar to baby asparagus.

fiddlehead stirfry

You will need:

  • 2 cups fiddleheads, trimmed and washed; pat dry.
  • 4 mini cucumbers, sliced
  • 1 lb beef sirloin tips, or stir fry meat of your choice.
  • Soy-free seasoning sauce – I used Tamarind
  • Salt and pepper
  • Garlic powder

Step one:

Everything in the wok; season to taste. Fry until the meat is cooked to your liking, and the fiddleheads are fork tender. Easy huh?

PS: Sometimes I flash boil them first; it’s important to make sure they’re cooked or you could get sick! Never eat fiddleheads raw.

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