picture courtesy jamieoliver.com
Jamie Oliver's Beef and Vegetable Stir-Fry
Adapted from JamieOliver.com
1 box spaghetti noodles (I used Barilla plus)
1-2 Tbs. vegetable oil
.5-1 lb. steak, thinly sliced
2 garlic cloves, peeled and finely sliced
a thumb-sized piece of fresh ginger, peeled and finely sliced
1/4 tsp. crushed red pepper flakes
1 package beansprouts
soy sauce to taste
sesame oil to taste
juice of ½ a lime
1 large red pepper, deseeded and finely sliced
1 head of broccoli
a handful of baby corn, quartered lengthways
6 green onions, trimmed and finely sliced
1 carrot, peeled and diced
Cook the noodles in boiling salted water until just tender. I added my broccoli in for the last 3 minutes of cooking and then drain, place in a bowl and set aside.
Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil then stir fry the beef slices with the sliced garlic, ginger and red pepper flakes until just cooked. Add the beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
Tip the contents of the wok into a large bowl, including all the juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat. Toss everything together in a large bowl and serve.
1 box spaghetti noodles (I used Barilla plus)
1-2 Tbs. vegetable oil
.5-1 lb. steak, thinly sliced
2 garlic cloves, peeled and finely sliced
a thumb-sized piece of fresh ginger, peeled and finely sliced
1/4 tsp. crushed red pepper flakes
1 package beansprouts
soy sauce to taste
sesame oil to taste
juice of ½ a lime
1 large red pepper, deseeded and finely sliced
1 head of broccoli
a handful of baby corn, quartered lengthways
6 green onions, trimmed and finely sliced
1 carrot, peeled and diced
Cook the noodles in boiling salted water until just tender. I added my broccoli in for the last 3 minutes of cooking and then drain, place in a bowl and set aside.
Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil then stir fry the beef slices with the sliced garlic, ginger and red pepper flakes until just cooked. Add the beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
Tip the contents of the wok into a large bowl, including all the juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat. Toss everything together in a large bowl and serve.
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