Last night’s dinner (I really must get ’round to writing these up on the same day as I actually cook them!) was a tasty little beef stir-fry. I have to say that this was mostly inspired by the fact that Alberto had a beef stir-fry earlier in the week and the smell was so tasty that I thought I’d do one too.
The recipe comes from the book The Big Book of Wok and Stir-Fry which my friend Mat got me for Christmas a couple of years ago. Loads of lovely recipes in this one.
This recipe serves 4 but I just scaled it down for just me. (I kept the amount of beef stock and soy the same though as it means you get a generous amount of thick sauce.)
500g beef fillet, cut into thin strips
1½ teaspoons of sesame seeds
125ml beef stock
2 tablespoons light soy sauce
1 tablespoon grated fresh ginger
2 garlic cloves, finely sliced
1 teaspoon cornflour
½ teaspoon of chilli flakes
3 tablespoons sesame oil (I only had toasted sesame oil which can be a little overpowering so I used half sesame oil and half groundnut oil)
1 head of broccoli cut into florets
1 orange pepper, deseeded and thinly sliced
1 fresh red chilli, deseeded and finely sliced
1 tablespoon of chilli oil (or to taste)
Mix the beef with 1 teapoon of the sesame seeds in a small bowl. In another bowl whisk together the stock, soy sauce, ginger, garlic, cornflour and chilli flakes.
Heat a wok over a medium heat and then add half the oil. Stir-fry the beef for 2-3 minutes. Remove and set aside.
Discard any oil left in the wok and wipe with kitchen roll to remove any stray seeds.
Heat the remaining oil in the wok and add the broccoli, orange pepper, fresh chilli and chilli oil. Stir fry for 2-3 minutes.Stir in the stock mixture, cover and simmer for 2-3 minutes.
Return the beef to the wok and simmer until the juices thicken, stirring occasionally. Cook for a further 1-2 minutes. Sprinkle with the remaining sesame seeds. Serve with plain boiled rice. (The recipe also says to serve garnished with chopped coriander but I didn’t bother – the dish is lovely as it is.)
I did slightly overcook the rice though – hey ho. I’ve never quite managed the sort of nice, sticky, easy-to-eat-with-chopsticks rice you get in Chinese restaurants. Ah well.
This is a lovely recipe and the chilli, beef and ginger all combine nicely to give it lots of distinct flavours.