Spiced Beef Stir Fry Topped With Spring Onion And Coriander Food

SPICY BEEF STIR-FRY

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

BEEF & GINGER STIR-FRY

Steps:

• Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
• Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
• Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
• Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

THAI PRAWN, GINGER & SPRING ONION STIR-FRY

Steps:

• Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
• Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
• Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

SPICED BEEF STIR FRY WITH SCALLIONS AND CILANTRO

Steps:

• Prepare the fillet of beef by hammering it with a meat cleaver or the side of a chinese meat cleaver.
• Slice into wafer thin slices.
• Mix all the ingredients for the spicy coating on a plate. Coat the beef in the spice mix.
• Heat a wok or pan over a high heat and add the peanut oil.
• Add the beef and stir fry for less than one minute until browned and tender. As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt.
• Take off the heat, stir in the cilantro and scallion and serve immediately.

SIZZLING BEEF WITH SPRING ONIONS & BLACK BEAN SAUCE

Steps:

• TO PREPARE YOUR STIR-FRY:.
• Bring a pan of salted water to the boil, add the rice and cook according to the packet instructions.
• Drain the rice in a sieve, run it under a cold tap to cool, then allow to dry out in the fridge.
• Trim any excess fat from your steak and slice the meat into finger sized strips.
• Peel and finely slice the ginger and garlic.
• Finely slice the chili.
• Cut the ends off your spring onions and finely slice.
• Pick the coriander leaves and put to one side, and finely chop the coriander stalks.
• Get yourself a big bowl and put in the ginger, garlic, chilli, spring onions, coriander stalks and steak strips.
• Add the sesame oil and mix everything together.
• TO COOK YOUR STIR-FRY:.
• Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good splash of groundnut oil and swirl it around.
• Add all your chopped ingredients from the bowl.
• Give the pan a really good shake to mix everything around quickly.
• Stir-fry for 2 minutes, taking care to keep everything moving so it doesn't burn.
• Add the blackbean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime.
• Keep tossing.
• Taste and season with black pepper and a little more soy sauce, if required.
• Remove the pan from the heat, transfer everything to a bowl and cover with tin foil.
• Give the pan a quick wipe with a ball of kitchen paper and put back on the heat.
• Add some groundnut oil and swirwl it around.
• Crack in your egg and add a tb soy sauce - the egg will cook very quickly so keep sstirring.
• Once it's scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan as you go.
• Keep mixing for a few minutes until the rice is steaming hot, then taste and season with a little soy sauce if required.
• TO SERVE YOUR STIR-FRY:.
• Divide the rice between two bowls or plates.
• Spoon over the meat and black bean sauce and sprinkle over with coriander leaves.
• Serve with wedges of lime.2.

SPICY BEEFLESS STIR-FRY TOPPED WITH SCALLION AND CORIANDER

Steps:

• To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste.
• Mix the wasabi paste, remaining water and vegan mayonnaise together. Season with some sugar, and set aside.
• To make the spicy coating: Grind your cumin seeds in a mortal and pestle.
• Once ground into a powder, add dried chile flakes, black pepper, and salt.
• Heat a wok or pan over high heat and add the peanut oil.
• Add the beefless tips or seitan and stir-fry for less than 1 minute.
• Add spicy mixture and stir to coat pieces in spice and oil.
• When spices become fragrant, pour in the rice wine or sherry, and season with the soy sauce.
• Remove the pan from the heat and stir in the cilantro, and spring onions. Serve immediately on warmed bread of choice with wasabi mayo.

SPICED BEEF STIR FRY

Steps:

• In a heavy-duty zip-top plastic bag, add the first 7 ingredients; seal bag and shake to mix up the spices.
• Add beef to the bag, seal bag; toss to coat beef; set aside.
• In a saucepan, bring the chicken broth to a boil.
• Stir in couscous; remove from heat.
• Cover and let stand for 5 minutes.
• Stir in tomato, cucumber, cilantro, and mint; cover to keep warm.
• Heat a large nonstick skillet that has been sprayed with nonstick cooking spray over medium-high heat.
• Add in green onions; stir-fry for 2-3 minutes or until crisp-tender; remove green onions from skillet.
• Add 1 teaspoon oil to skillet; add in half the beef.
• Stir-fry for 2-3 minutes or to desired doneness; remove from skillet.
• Repeat with remaining oil and beef; return all beef to skillet; heat through.
• To serve, equally divide couscous mixture among 5 plates.
• Top each with beef mixture and green onions.