Recipe: Stir Fried Beef with Black Pepper and Basil – From the Mighty Spice Cookbook

Yesterday I reviewed the Mighty Spice Cookbook and promised a recipe from it, so here you are.

This was delicious, I used some of my Morrison’s father’s day rump steak rather than the fillet suggested in the recipe, which I was very impressed with.   Both tender and flavoursome, far better quality than I am used to from supermarket meat.

I have also come to realise that ginger is essential in any vaguely Chinese based recipe to give a full and rounded flavour.   The balsamic vinegar is an interesting addition, adding a modern flavour and some sourness.   I’ll be making variations on this recipe again and again.

Stir-Fried Beef with Black Pepper & Basil

Serves 4

Ingredients

2 tbs vegetable oil
500g / 1lb 2oz beef fillet, finely sliced
4 garlic cloves, finely chopped
2.5cm / 1 in piece root ginger, peeled and finely chopped
2 tsp freshly ground black pepper
a pinch of sugar
1 tbs light soy sauce
1 tbs balsamic vinegar
1 large handful basil leaves, roughly torn

Method

Heat a wok over a high heat and add the oil.  Once hot add the sliced beef and stir-fry or 1-2 mins, or until turning golden brown.

Add the garlic, ginger & black pepper and stir-fry for another minute, then add the sugar, soy sauce, balsamic vinegar and basil leaves.  Mix well and serve immediately.

Recipe reproduced with kind permission from DBP

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About Helen

Helen Best-Shaw is a freelance food & writer, photographer who has been writing about achievable, affordable and mostly healthy food on Fuss Free Flavours since 2007. She also contributes articles, recipes and photos to a number of online and print food magazines. Please do contact me if you would like to discuss commissioning work.

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