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RECIPES
BEEF AND BLACK BEAN STIR-FRY
Serves 6
INGREDIENTS
800g beef fillet (substitute with rump or sirloin
steak)
¾ cup Shaoxing wine
½ cup oyster sauce
¼ cup sugar
¼ cup kejap manis
2 tablespoons sesame oil
2 tablespoons fish sauce
3 tablespoons peanut oil
1 large onion, cut into thin wedges
2 cloves garlic, crushed
2 tablespoons salted blackbeans, rinsed, drained
and lightly mashed
2 bunches asparagus, trimmed and cut into 5cm
lengths
1 tablespoon corn flour
METHOD
1. Finely slice beef into even this strips and
place into a large bowl.
2. Combine Shaoxing wine, oyster sauce,
kejap manis, sesame oil and fish sauce
and mix well. Pour over beef and stir to
coat. Cover and refrigerate for 2 hours.
3. Strain marinade from beef and set aside
for later.
4. Heat half the oil in the frypan on SEAR
setting and stir-fry beef in small batches
for 1-2 minutes until seared. Remove and
repeat with remaining beef.
5. Heat remaining oil in the frypan on
setting 10 and cook onion, garlic
and black beans for 1-2 minutes. Add
reserved marinade and bring to the boil.
Return beef strips and add asparagus to
frypan and toss to coat and heat through.
6. Blend cornflour with 1 tablespoon of
cold water and add to pan. Stir until
thickened and meat is hot and cooked.
Serve immediately with steamed rice.
BEEF BURGER
Serves 4-6
INGREDIENTS
800g lean mince beef
1 onion, grated
1 egg, lightly beaten
1 carrot, grated
½ cup dry breadcrumbs
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
½ cup chopped parsley
Freshly ground black pepper
2 tablespoons oil
METHOD
1. Combine beef, onion, egg, sauces and
parsley. Season with freshly ground
black pepper.
2. With clean hands, mix mince mixture
until well combined.
3. Divide into 6 large flat patties and
refrigerate until required.
4. Heat oil in the frypan on setting 10.
5. Cook patties for 2-3 minutes each side
or until patties are cooked through.
Remove and drain on absorbent paper.
Serve on toasted hamburger buns with sliced
tomato, caramelised onion and lettuce.