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 & BasilServings: 4Ingredients
- 2 tbs vegetable oil
- 500 g (1lb 2oz) beef fillet finely sliced
- 4 garlic cloves finely chopped
- 2.5 cm (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 tornInstructions
- 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 Notes
Recipe reproduced with kind permission from DBP
Come back tomorrow for the chance to win one of three copies of Mighty Spice!