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RECIPES
TERIYAKI BEEF
Makes 4-6 servings
INGREDIENTS
2 tablespoons (30ml) peanut oil
1¾lb (750g) beef strips
¼ cup (60ml) soy sauce
2 tablespoons (30ml) mirin
2 teaspoons (2 teaspoons; 10ml) sake
2 teaspoons granulated sugar (superfine
if available)
1 carrot, finely sliced
1 zucchini, cut into batons
5 oz (150g) spinach leaves
METHOD
1. Place the beef strips into a bowl, add the
soy, mirin, sake and sugar and marinate
for 4 hours.
2. Set the Wok temperature to ‘High Sear’
and heat the peanut oil. Quickly sear
1
⁄3
of the beef strips to seal in the juices and
remove. Complete the process with all
the strips.
3. Add the carrot and zucchini, cook for
2 minutes, add the beef back and then
the spinach. Stir-fry until the spinach
has wilted.
Serve with steamed new potatoes.
CHICKEN AND TOMATO RISOTTO
Makes 4-6 servings
INGREDIENTS
2 tablespoons (60g) butter
2 tablespoons (30ml) olive oil
1 Spanish onion, chopped
1 clove garlic, crushed
1½ cups (315g) Arborio rice
5 cups (1¼ liter) chicken stock
2 tomatoes, chopped
1 tablespoon chopped basil
½ cup (125g) freshly grated
Parmesan cheese
Freshly ground black pepper
METHOD
1. Set the Wok temperature to ‘High Sear’,
add the butter and oil.
2. Stir-fry onion and garlic until softened.
Add rice and stir into the butter and oil
mixture until all grains are covered.
3. Mix in the stock. Bring to a boil,
continually stirring.
4. Reduce the Wok temperature to Heat
Setting 6. Place the lid on until the stock
has been absorbed. Stir occasionally.
Some additional stock or water may be
required, depending on rice types.
BEW600XL_IB_A10.indd 40 24/06/10 1:28 PM