“I just love Chinese food. My favourite dish is number 27.” ~ Clement Attlee
Note: Finally, the recipe I tried to post the other day! This is the one that kept uploading pictures of the beach, instead of my food pictures. How grateful I am now that this post was already written and only needed to have the pictures added, as we are still grief-stricken here at the farm, and missing our dear dog Bert so very much. I could barely think what to write this morning. Now that I’ve added these pictures we are taking Harry to the beach for a walk and then a coffee, as he is heartbroken at the loss of his brother. Thank you for all of your messages of love and support. They have been a great comfort to us. Anyway, read on. It really is a very tasty recipe…
This is a simple but really flavoursome dish. I’ve given quantities to serve four, but the recipe can easily be adjusted for fewer or more people.
The meat needs to be marinated for an hour minimum, but I prefer to leave it at least four or five hours for the flavour to deepen. I’ve also left the meat in the marinade for a few days, well refrigerated, and it was delicious when finally cooked.
If you want you can also use the marinade for steaks, chops and ribs. It goes equally well with beef, pork or lamb.
2 teaspoons freshly cracked black pepper, 1 teaspoon of cornstarch/cornflour or arrowroot, Pinch of salt, 2 tablespoons soy sauce, 1 tablespoon sherry or Shaoxing wine, 1 teaspoon of honey, 1 teaspoon sesame oil
500 grams thinly sliced beef strips
For the Stirfry:
Four cups of mixed vegetables, chopped into thin slices or cut into pieces. A slug of your favourite oil for cooking. Rice to serve.
Any of the following are good: onion, red onion, asparagus, snow peas, cauliflower, broccoli, green beans, capsicum (bell pepper), cabbage, carrots, egg-plant, zucchini, Chinese vegetables such as bok choi or pak choi, canned or fresh baby corn spears, bamboo shoots, water chestnut slices.
Keep fast-cooking vegetables like bok choi to one side, to cook last.
Combine the marinade ingredients and pour over the beef strips. Mix well. Cover and chill for at least an hour. Longer is better and will give a more tender and flavoursome result.
Use a wok or a large frypan with high sides. Have your prepared vegetables ready and your rice done or close to done. You’ll also need a large clean bowl to hold the cooked beef strips. *Never return cooked meat to a marinade, and never put a used marinade on cooked food!
Place some oil in the pan and put it on to a high heat. You want to cook this fast and hot.
Place a handful of strip in the pan. They should sizzle. Stir them until browned, remove to a clean bowl and then repeat with the rest of the beef.
Add a little more oil to the pan and then dump in the vegetables that will take longer to cook. Stir for a few minutes over high heat until they are softening. Add in any remaining marinade. Stir well, and then add the beef back in to reheat. Stir to combine and wait til everything is piping hot. Finally, add the quick-cooking vegetables like your Asian greens to the top of the pan. Stir them through. It will only take a minute or so for them to soften down.
Remove from heat. Serve over rice. Enjoy!