Stir-fried beef with oyster sauce – Recommended Recipe!

Stir-fried Beef with Oyster Sauce – serves 4, ready in 40 minutes, including preparation and marinating time.

Ingredients

450g lean rump or sirloin steak

1 tbsp light soy sauce

2 tsp sesame oil

1 tbsp dry sherry

2 tsp cornflour

3tbsp groundnut oil

3 tbsp oyster sauce

1 ½ tbsp finely chopped spring onion, to garnish

Method

1.       Cut the beef into slices 5cm long and 5mm thick, cutting against the grain. Put in a bowl.

2.       Mix in the soy sauce, sesame oil, dry sherry and cornflour and marinate for 20 mins.

3.       Heat the oil in a wok. Add the beef and stir-fry for 5 mins until lightly browned.

4.       Drain the meat well in a colander and set aside. Discard the oil. Wipe the wok clean and reheat over a high heat. Add the oyster sauce and bring to a simmer.

5.       Return the beef to the wok and toss thoroughly with the oyster sauce. Serve immediately with rice, garnished with spring onions.

Source: Asda instore magazine.

Thai Spiced Pork Stir Fry - Gourmet Garden's Blog Off Cook Off

Gourmet Garden are the the producer of fresh herbs and spices easy for weekday cooking.  Their passion is organically-grown herbs and spices packaged in a convenient squeezable tube that lasts for up to 3 months in your fridge.  They are currently running a Blog Off Cook Off competition where one lucky blogger can win a trip to Australia and a whopping £3000!

Using some of their great range of fresh herbs and spices, I have to develop and make a recipe to be judged by the great Rosemary Shrager.

So here we go - here's one of my entries to the fantastic Gourmet Garden's Blog Off Cook Off competition.

Thai Spiced Pork Stir Fry - serves 2

2 lean pork fillets, finely sliced
1 tsp Gourmet Garden garlic
1 tbsp Gourmet Garden Thai Spices
1 tbsp oyster sauce
1 tsp brown sugar
1 tbsp olive oil
Fresh egg noodles
Thinly sliced spring onions to garnish, if required

1. Place the sliced pork into a large bowl; add the garlic, Thai spices, oyster sauce and brown sugar.  Cover and marinate in the fridge overnight, if possible, or for at least 1 hour.
2. Remove the marinated pork from the fridge.  Heat the olive oil in a wok or frying pan and add the pork and marinade juices.  Stir fry over a medium high heat for 4-5 minutes until the pork is cooked through and piping hot.
3. Heat the fresh egg noodles.
4. Serve the pork over a bed of noodles.  Garnish with the sliced spring onions, to taste.

Sesame beef stir-fry - Recommended Recipe!

Sesame beef stir-fry - serves 4, preparation 20 minutes, cooking 10 minutes

Ingredients
450g sirloin steak, cut into thin strips
2 tbsp reduced-salt soy sauce
4 tbsp dry sherry
1 garlic clove, finely chopped
2.5cm fresh root ginger, peeled and grated
2 tbsp sunflower oil
200g sugar snap peas
150g chestnut mushrooms, halved
1 bunch spring onions, sliced
1 tbsp sesame seeds, toasted
Egg noodles, to serve

Method

1. Put steak strips in a shallow, non-metallic dish.  Mix the soy sauce, sherry, garlic and ginger together and pour over the steak.  Mix them together, then cover and put in the fridge to marinate for 20 minutes.
2. Heat the sunflower oil in a wok or large frying pan and add the sugar snap peas and mushrooms.  Stir-fry for 3-4 minutes then remove the vegetables with a slotted spoon and set aside.
3. Remove the beef from the marinade and add to the pan.  Stir-fry for 2-3 minutes then return the vegetables to the pan along with the marinade and the sliced spring onions.  Stir-fry for 1 minute.  Scatter with sesame seeds and serve with egg noodles.

Per serving - 533 kcalories, sugar 6g, fat 17g, saturated fat 3g, salt 1g.

Source - Morrisons instore magazine.

Patak's Fusion Indian Stir Fry Punjabi 5 Spice Review

We were sent a packet of the new Punjabi 5 Spice Indian Stir Fry sauce from Patak's... now I love LOVE curry - anything from a mild Korma to a spicy Balti (not quite managed a Vindaloo, but hubby has not been beaten yet!) I love the different flavours and spices that each curry brings.

The sauce does not need to be kept in the fridge so you can stock up and keep them handy as a quick-fix tea when you cannot decide what to have!  I love a homemade curry made from scratch but sometimes I don't have the time or energy (or cash to run to the Indian takeaway!) to make a decent curry but this stir fry sauce made an exceptionally good curry.  It's spice strength is described as medium, which is just the right level for a great tasting curry.  Anything too hot just burns but with the Punjabi 5 Spice you can taste the spices and enjoy the flavours. My neighbour popped in for a quick chat whilst I was cooking the curry and said, "it smells like a professional curry"!

You only have to add the chicken (or other meat, i.e. lamb) and vegetables - I used red onion and green and yellow peppers, but you could use any vegetables you have in the fridge that need using up!  We enjoyed the curry with rice but it would be equally as good with potatoes, naan bread or wrapped up in a big chapati!

There was just enough sauce, not too much and not too dry - there's nothing worse than chicken and veg swimming in a sea of sauce!

 

From start to finish, it took 15 minutes including the preparation of chopping and slicing so a really quick and easy meal to make.  By doubling up the sauce and ingredients, this would also make a great get-together meal for a family weekend as it's so easy to make, it leaves you with more time to catch up with your friends and family!  A great big serving pot of curry and a help-yourself bowl of rice goes down a treat when my family all get together!

Pop over to Patak's Curry Club Facebook page and say "hello"... keep up to date with new products and the odd freebie!