Filter
Top Products
39
RECIPES
THAI BEEF AND SPINACH STIR-FRY
Makes 4 servings
INGREDIENTS
¾ cup (180ml) peanut oil, divided
2 brown onions, sliced
2 cloves garlic, finely sliced
1 tablespoon ginger, finely diced
2 red bell peppers, cut in strips
1¾lbs (750g) lean beef strips
5 oz (150g) baby spinach
4 tablespoons mint leaves
½ cup (60g) roasted cashews
1 tablespoon (15ml) lime juice
2 teaspoons (10ml) fish sauce
2 tablespoons (30ml) sweet Thai chili sauce
1 teaspoon (15ml) lemon grass, thinly sliced
METHOD
1. Set the Wok temperature to ‘High Sear’.
Add 1 tablespoon (20ml) oil and stir-fry
the garlic, ginger and onions. Cook for 2
minutes. Then add the bell peppers. Cook
for 2 minutes more and then remove.
2. Add the remaining oil (1 tablespoon;
20ml) and stir-fry the beef in small
batches for 1 - 2 minutes.
3. Remove when cooked and allow Wok to
reheat before stir-frying next batch.
4. Return all the ingredients to the Wok.
5. Reduce the Wok temperature to Heat
Setting 8, and cook until spinach
has softened.
Serve with coconut rice.
NOTE
Remove each batch when cooked
and allow the Wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.
MONGOLIAN LAMB
Makes 4-6 servings
INGREDIENTS
1¾lbs (750g) lamb, cut into strips
1 tablespoon (15ml) light soy sauce
2 tablespoons (30ml) rice wine, divided
½ teaspoon (½ teaspoon; 2ml) salt
1 teaspoon sugar
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) sesame oil
2 tablespoons (30ml) peanut oil
2 cloves garlic, diced
1 brown onion, diced
½ bunch green onions, cut into ¾ inch (2cm)
piece
1 red pepper, sliced
METHOD
1. Place the lamb into a bowl and mix with
the light soy sauce and 1 tablespoon
(15ml) rice wine. Allow to marinate for
30 minutes.
2. While the meat is marinating place
the salt, sugar, regular soy sauce, 1
tablespoon (15ml) rice wine, and sesame
oil into a screw-top jar and shake to
make the sauce.
3. Set the Wok temperature to ‘High
Sear’ and add the peanut oil. When the
oil is heated, add the vegetables and
stir-fry for 2 minutes, then remove.
Add the meat to the Wok and cook for
2 minutes. Then add the sauce, bring
the mixture to a boil and return the
vegetables to heat through.
Serve with steamed rice.
BEW600XL_IB_A10.indd 39 24/06/10 1:28 PM