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Skillet Recipes (continued)
17
Stir Fry Beef Serves 4
1 tablespoon oil
500g topside steak, cut into thin strips
1 onion, cut into thin wedges
1 clove garlic, finely chopped
1 teaspoon finely grated fresh ginger
1 red capsicum, cut into thin strips
1 celery stalk, cut into thin diagonal strips
1 beef stock cube blended with 1 tablespoon
hot water
2 tablespoons soy sauce
2 teaspoons brown sugar
1 tablespoon cornflour, blended with
2 tablespoons cold water
2 green onions, sliced into 2cm pieces
¼ cup toasted cashews
1. Heat skillet on setting 7. Coat meat in oil.
Stir fry meat in batches until browned. Set
aside.
2. Reduce heat to setting 5. Add onions,
garlic and ginger, stir fry until tender.
3. Add capsicum and celery, stir fry for 2-3
minutes. Add beef stock, soy sauce and
brown sugar. Bring to the boil. Stir through
combined cornflour and water until mixture
boils and thickens.
4. Return meat to the skillet. Add green
onions and cashews and cook uncovered
until meat is heated through. Serve with
steamed rice.
Veal with Mushrooms Serves 4
1 tablespoon (20g) butter
1 tablespoon oil
100g mushrooms, sliced
4 veal steaks
plain flour
fresh ground pepper to taste
1 tablespoon plain flour, extra
½ cup beef stock
½ cup cream
1. Heat butter and oil in skillet on setting 5.
Add mushrooms and sauté until tender.
Set aside.
2. Coat veal steaks in flour seasoned with
pepper. Cook steaks on either side until
golden. Set aside and keep warm.
3. Add extra flour and cook for 1 minute.
Add stock, and stir until sauce boils and
thickens.
4. Reduce heat to setting 2, add mushrooms
and heat through. Stir through cream.
To serve spoon sauce over veal steaks.
Serve with steamed vegetables.