Black Pepper Beef Stirfry

We’ve gone a bit Asian-inspired in the Happy Food Baby kitchen, what with the Beef Stirfry for dinner, Coconut Panna Cotta with Passion Fruit (the coconut is the Asian part!), then Green Tea and Almond Biscuits which will be making their appearance with tomorrow’s midday cup of tea.

The stirfry serves 4. The recipe calls for beef fillet but that is sooo expensive so we went with striploin instead. Other things I like in my stirfry are: beansprouts, water chestnuts, sometimes baby corn, prawns. Go nuts, mix it up!

Black Pepper Beef Stirfry

500g / 1lb 2 oz beef fillet or striploin
2 tblsp dry sherry
2 garlic cloves, finely chopped
1 tblsp soy sauce
1 tblsp freshly ground black pepper
1 tblsp corn flour
2 tblsp vegetable oil
1 medium red onion, peeled and chopped into strips
2 bok choy things, leaves left whole + stems cut into strips
½ red pepper, ½ yellow pepper, cut into strips
1 large carrot, chopped into strip
Big handful of sugar snap peas/mangetout
2 tblsp oyster sauce
1 tblsp soy sauce
1 tblsp sesame oil
50ml / 2fl oz water
Handful of cashew nuts
1-2 tblsp sesame seeds
Noodles for 4 people (I used spaghetti, sshh don’t tell anyone!)
 

1. Trim the fat from the beef steaks. Cut into thin strips.

2. For the marinade: mix the sherry, garlic, soy sauce, black pepper and corn flour together in a bowl. Throw the meat strips in and toss with your hands to coat the meat entirely. Allow to marinade for at least 30mins.

3. Mix the oyster sauce, soy sauce, sesame oil and water together.

4. Heat your wok or a very large frying pan until it is almost smoking. Add the vegetable oil. Add the beef and stirfry for 1-2 mins to brown it. Remove from the pan and set aside.

5. Add the red onion to the pan and strifry for 1 minute. Add the carrots and fry for 1 minute, then add the peppers. Give them another minute then add the oyster sauce mixture and stir to coat the veg. Add the remaining veg and stir to coat. Throw the meat back in, stir it all up to coat in sauce and to reheat the beef – give it 3-4mins.

6. Throw in the cashew nuts and the sesame seeds and stir (well, they don’t call it a stirfry for nothing!). Serve with noodles or spaghetti if you really could not be bothered spending loads of money on those ready-to-wok noodles (or maybe you’re lucky enough to live near an Asian store which will have cool noodles for really cheap. I think the Italians stole the noodle idea from the Chinese anyway so….)

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