Chinese beef – bFeedme

Since we’re getting all Christmas-y, here’s a completely non-related dish guaranteed to get you in the mood for festivities!

Okay, so it’s not exactly a Turkey Dinner, with all the trimmings, but it’s a very nice treat – especially with a nice, thick, sticky sauce…mmm! Serve with fresh cooked rice or noodles

To Serve 4
600g Beef Fillet, cleaned of any fibres, cut into thin slices
1/3 Cup Oil
2tbsp Spring Onions
2tbsp Dry Sherry or Dry Vermouth
1tsp Salt
1tsp Sugar
½ Red Pepper, cut into thin strips
1 small Red Onion, thinly sliced
1 heaped tbsp Ginger, cut into thin strips
3 Garlic Cloves, finely chopped
2tbsp Dry Sherry, or dry white wine
2tbsp Black Bean Sauce, from a jar
1tbsp Vinegar
1/2tsp Sesame Oil
2 large red Chilli Peppers, cut into diagonal pieces

1.       Mix the Meat with two tablespoons of the Sherry (or Vermouth), Salt and Sugar, and keep covered in the fridge for thirty minutes.
2.       In a large, heavy pan or wok, heat some of the oil until very hot, and fry half the Meat for thirty seconds, and then repeat with the other half of the meat.
3.       Fry the Onion, Ginger and Garlic for thirty seconds, before adding the Meat back to the Wok, with the remaining Sherry and stir until warmed through.
4.       Add the Black Bean sauce, Sugar, Soy Sauce, Vinegar and Sesame Oil to the pan, and continue cooking for another minute.
5.       Finally add the Chilli Peppers and Pepper to the pan, and continue stirring for another thirty seconds, before serving.

Photo Courtesy of: Avlxyz

: Meat from Crestock Images

Yes, I was the genius who decided to paint our kitchen red. It was October when we moved in, so I hadn’t yet experienced what it would be like cooking in a red kitchen during the summer.

Now I know. When it’s scorching hot outside, it’s even hotter in our red kitchen. And that’s when I don’t have my two ovens going.

Which is why I prefer to spend the least amount of time in the kitchen when preparing our meals. And that means quick food, dishes that can be completed in under ten minutes, after which I can run to the blissful temperature of our airconditioned home office.

This beef and vegetable stir fry- especially if made with pre-cut vegetables- is exactly that. Quick, hearty, and delicious.

Flash in the Pan Beef & Vegetable Stir Fry

500g beef, thinly sliced (I like skirt steak, but any good steak with nice marbling will do)
1 tablespoon fresh ginger, thinly sliced
3 cloves garlic, peeled & thinly sliced
1 cup red bell pepper, thinly sliced
4 spring onions, thinly sliced
2 cups veg of your choice, in 2″ slices (I like snow peas, asparagus or string beans… but whatever floats your boat)
vegetable oil (I ♥ Sunflower, but Canola or Palm is just fine)
soy sauce
sesame oil

Heat a wok or large skillet over high heat until almost smoking. Add one tablespoon vegetable oil, and the sliced beef. Stir fry by – um- stirring and frying for about a minute and a half, two minutes tops. You do not want to overcook the beef! Remove from pan, and set aside.

Add another tablespoon of vegetable oil to the hot wok (or skillet), and add the garlic and ginger. Stir fry quickly, less than a minute, then add all the rest of the vegetables. Stir fry around 2-3 minutes. Remove from heat, combine with cooked beef… aaaand you’re done.

Serve with plain steamed rice, or- and this is how we’ve been rolling lately- some boiled, fluffy Quinoa.

Beef with Chilli and Black Bean Sauce

Stir Fried Beef & Vegetables