Tuesday 21 November 2017

Garlic chilli pepper beef & mushroom pak choy

Georgina Campbell

2x275g/10oz sirloin beefsteaks, each cut into 5mm/ ¼in slices

1 tbsp groundnut oil

1 tbsp Shao Hsing rice wine or dry sherry

200g/7oz pak choy leaves, washed, stems and leaves separated and sliced

50g/2oz shiitake mushrooms, sliced

Sea salt

Steamed jasmine rice (175g/6oz rice to 300ml/ ½ pint water)

Green salad or spicy wild rice salad (recipe in book) to serve

For the marinade 6 garlic cloves, crushed

2 medium green chillis, deseeded and finely chopped

1 tbsp chilli paste

1 tbsp light soy sauce

½ tsp brown sugar

Ground black pepper

Ching's Chinese Food in Minutes (HarperCollins, hardback, €25) offers a great selection of appealing, healthy and easy Chinese dishes that use everyday ingredients -- and can all be on the table in less than 30 minutes. Some good vegetarian dishes are included but, after seeing too much turkey recently, red-meat lovers would be delighted to see this dish, which takes only 10 minutes. Serves two.

1 Put all the ingredients for the marinade into a bowl and stir to combine. Trim the fat off the beef, add the meat to the marinade and toss for a few minutes.

2 Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef (reserve the marinade) and cook for one minute, then add the rice wine or sherry. Add the pak choy stems and cook for one minute, then add the leaves and mushrooms and cook for another minute. Add the reserved marinade and cook for a further minute.

3Season more with salt to taste and serve immediately with jasmine rice and green salad, or spicy wild rice salad.

Irish Independent

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