![]() ![]() Increase cooking time to 4-5 minutes on each side or until cooked through. No beef option - beef strips are replaced with chicken stir-fry strips. We used sesame oil for added flavour, but you can use any oil of choice. Use the rice tub to quickly measure up x 1.5 amount of water. Serve rice and beef stir-fry into bowls and top with basil leaves. Season the stir-fry to taste with black pepper and soy sauce. Return beef and reserved marinade, warm through. Mix 1 cup water with 1 tbsp cornflour, add to pan and bring to a simmer. Set aside in a bowl as you go, keep pan over medium-high heat.Īdd onion and cook for 2-3 minutes then stir in remaining vegetables and cashew nuts. Add the beef strips and cook, in 2-3 batches for 2 minutes or until browned and cooked to your liking (reserve marinade). Heat a wok or large frypan with oil (see notes) over high heat. Stir through the garlic, ginger and chilli and cook for a further min. Trim, rinse and cut bok choy into 4cm lengths. Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. 2 Tbsp cornflour cup salt reduced soy sauce 2 Tbsp oyster sauce 3 Tbsp mirin or white vinegar 1 tsp brown sugar Pams Rice bran oil 400g frying steak. ![]() Thinly wedge onion, slice carrot and celery. Add beef strips and toss to coat in marinade, season with black pepper. Stir carefully with a fork.Ĭombine crushed garlic, grated ginger (roughly 1 tbsp), 3 tbsp soy sauce, 2 tbsp vinegar, 1 1/2 tbsp sugar and 2 tsp Chinese five-spice in a bowl. Cover with a lid, cook over low heat for 10-15 minutes. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). ![]()
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