Sticky beef with cashews











Serves 2 | 10 mins to prepare and 10 mins to cook | 407 calories / serving

A conventional British pud that is ameliorating and heavenly. This basic formula remains consistent with the first flavors, yet in the event that you're searching for a contort, for what reason not swap the sultanas for currants or hacked, dried apricots, substitute lemon get-up-and-go for orange or spread coarse jelly or berry stick over the buttered bread cuts.


Ingredients
  • 1 1/2 tbsp soy sauce
  • 1/4 tsp Chinese five spice
  • 2 sirloin steaks, trimmed of fat and sliced into thin strips
  • 1 1/2 tbsp groundnut oil
  • 1 garlic clove, thinly sliced
  • 2cm (1in) piece fresh ginger, finely chopped
  • pinch chilli flakes
  • 30g (1 1/4oz) unsalted cashew nuts
  • 2 tbsp oyster sauce
  • 1 x 120g pack Tenderstem broccoli
  • 1 lime, 1/2 juiced, 1/2 cut into wedges
  • 2 spring onions, minced
  • rice or noodles, to serve (optional)
Method
  • In a medium bowl, combine the soy sauce and Chinese five spice with a grind of black pepper. Add the beef and turn to coat.
  • Heat 1 tbsp of the oil in a large frying pan or wok (with a lid) over a high heat. Add the beef and stir-fry for 2-3 minutes, or until browned. Remove the beef from the pan and set aside.
  • Heat the remaining oil in the pan or wok. Add the garlic, ginger, chilli flakes and cashews; stir-fry for 1 minute. Add the oyster sauce and 50ml (2fl oz) water. Bring to the boil, add the broccoli, then cover and cook for 3 minutes more.
  • Return the beef to the pan to warm through. Add the lime juice and spring onions. Serve with the lime wedges and some rice or noodles, if you like.

Comments

Post a Comment

Popular posts from this blog

Tandoori Lamb Chops

Image
Recipe Servings: 3 | Cook Time: 1 Hour 30 minutes Ingredients 175 gm hung yogurt 12 gm cumin powder 25 gm garam masala 20 gm coriander powder 20 gm turmeric powder 25 gm chili powder Salt to taste Lemon juice 40 gm ginger and garlic paste 12 lamb chops (one bone on) Method Apply salt and ginger & garlic to lamb chops and keep aside for 20 min. Take a bowl and make marinade with rest of the ingredients. Apply marinade to the chops and leave the bowl covered for another 30-60 min. Arrange lamb chops in the skewers and cook in the pre-heated tandoor till tender. Once chops are cooked and have nice charred texture on top, remove from tandoor. Garish with fresh coriander leaves; serve hot with mint chutney and onion rings.
Read more

Sea Bass With Fennel, Lemon And Capers

Image
Ingredients 2 sea bass, 1.25kg in total (or use 4 small ones, about 300g each), scaled and cleaned 2 small fennel bulbs, fronds reserved 3 tbsp small capers, drained and rinsed 1 lemon, sliced 2 dill sprigs 25g butter Olive oil 100ml white wine Sea salt and freshly ground black pepper SERVES 4  Directions Preheat the oven to 200°C/Gas 6. Season the fish really well inside and out. Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. Sprinkle in the capers and line the lemon slices on top of the fennel inside the cavity. Top with the dill and dot over the butter in small pieces. Drizzle the fish with a little olive oil and then wrap in foil. Pour the wine into the parcel just before you close up the last corner and make sure the parcel is well sealed, wrapping it in a second piece of foil if necessary. Place the parcel on a roasting tray and bake in the oven – about 20 minutes for the 600g fish, or 8–10 minu
Read more

Jumbo fish fingers

Image
Cooks In25 minutes prep, plus cooking Ingredients 1 x 2 kg side of salmon, skin off, pin-boned , from sustainable sources 2 large free-range eggs 2 teaspoon sweet smoked paprika 250 g wholemeal bread 30 g Cheddar cheese extra virgin olive oil Method Something as humble and everyday as a fish finger can be made even more nutritious if you make your own, and even better, you can go jumbo in size! I like to use salmon but, of course, white fish works well, too. Cut the fish into 10 x 120g portions. The nature of the shape of the salmon side means that they won’t be uniform in size, but that’s all part of their charm. I tend to cut the side lengthways about 3cm thick, then into chunks from that. In a shallow bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper. Tear the bread into a food processor, grate in the cheese, add 2 tablespoons of oil and whiz until you have breadcrumbs, then tip into a tray. Coat each fish portion in the egg mixtur
Read more