Beat The Clock Stir Fry Food

SIZZLING STEAK STIR-FRY

Steps:

• Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.
• Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
• Pound the coriander seeds in a pestle and mortar, or bash with the base of a pan, until fine. Sprinkle over the steak so they stick to it and give it a lovely, fragrant flavour.
• Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.
• Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
• Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly.
• Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly.
• Pour in the soy sauce and 1 teaspoon of sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.
• Cut the lime into wedges for squeezing over, and finely slice the chilli (deseed if you like), then sprinkle over the top.

WORLDS BEST CHICKEN STIR-FRY FOR TWO

Steps:

• Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
• Cook until onions are very soft.
• Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
• Stir in Cilantro, garlic powder, ginger, salt and pepper.
• (If you use a very salty soy sauce you might not want to add salt)
• Continue cooking until red and green peppers are soft.
• Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
• Pour over a bed of rice and serve.
• NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
• If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
• Adding a little extra olive oil will always help to thicken the sauce.
• Enjoy.