Simple, authentic and delicious. For the vegetarians amongst us we made a Tofu & cashew stir-fry, see recipe below. yum! -enjoy-
Ingredients (serves 4)
200 g purple sprouting broccoli
freshly ground black pepper
2 x 300 g quality sirloin steaks
2 teaspoons coriander seeds
1 red onion , peeled and finely sliced
2 cloves garlic peeled and finely sliced
1 thumb-sized piece fresh ginger , peeled and finely chopped
3 tablespoons soy sauce
1 teaspoon sesame oil
egg noodles , to serve
red chilli , finely sliced, to serve
1 wedge of lime , to serve
Juicy steak, crunchy greens and sticky soy sauce – this beef and broccoli stir-fry recipe is a joy
Place the broccoli spears into a heatproof bowl and cover them with boiling water. Add a good pinch of salt and leave for 10 minutes. Drain and put to one side.
Slice the steaks into finger-sized strips and season with salt and pepper. Pound the coriander seeds in a pestle and mortar, then sprinkle over the meat so they stick to it and give it a lovely, fragrant flavour.
Heat a wok or large frying pan until very hot. Pour in a splash of olive oil and add the onions, garlic and ginger. Fry for a couple of minutes until the onions have softened a little. Drop in the seasoned pieces of beef and stir-fry for a couple of minutes. Add the broccoli spears and fry for a further 2 minutes, stirring all the time.
Pour in the soy sauce and sesame oil. Toss in the pan until everything is well coated. Serve with egg noodles or steamed rice with a wedge of lime and some sliced red chilli sprinkled over the top.
Tip: If you are feeling flash, use fillet steak instead of sirloin in your stir-fry.
2. Tofu & cashew stir-fry
350 g firm tofu
40 g cashew nuts
5 cloves of garlic
1-2 fresh red chillies
2 pak choy
6 spring onions
2 tablespoons mirin or dry sherry
2 tablespoons low-salt soy sauce
1 tablespoon runny honey
1 tablespoon sesame oil
2 teaspoons rice wine vinegar
Slice the tofu into rectangular, bite-sized chunks. Drain and pat dry with kitchen paper to get rid of any excess moisture, then season with a good pinch of sea salt and freshly ground black pepper.
Heat 1cm of groundnut oil in a large wok over a medium heat. Drop a small piece of tofu into the hot oil – if it sizzles and turns golden, it’s ready to go. Add the tofu in batches and fry for 5 to 8 minutes, or until golden, turning regularly.
Meanwhile, toast the cashew nuts in a dry frying pan for 1 to 2 minutes, or until golden. Tip into a pestle and mortar and crush lightly. Peel the garlic and deseed the chillies, then finely slice. Slice the pak choy lengthways into quarters, then halve each piece lengthways again. Trim and slice the spring onions into 2cm pieces.
Once golden, use a slotted spoon to remove the tofu to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 1 tablespoon in the pan, then return to a medium-high heat. Add the garlic and chilli and fry for 1 minute, or until lightly golden, then add the pak choy and spring onions. Fry for a further 3 to 4 minutes, or until softened slightly. Stir in the mirin, soy sauce, honey, sesame oil and vinegar for 1 minute and give it another good stir. Throw in the cashews and fried tofu, toss well for a minute to warm through, then serve straightaway.