DCC COOKING SECTOR

CHILLI BEEF AND PEPPER STIR FRY

whips up a quick and easy stir fry with the addition of garlic,
ginger and chili to, for a true taste of the Orient

Rating:
Serves: 4
Cook Time: 10 minutes
Prep Time: 15 minutes
Effort: easy

INGREDIENTS
400 g fillet steak, sliced
2 tbsp cornflour
3 tbsp groundnut oil
5 cm ginger, peeled and grated
1-2 Talhar chillies () , seeds removed, finely chopped
2-3 cloves garlic, sliced
2 peppers, cut into chunks
2 tsp dark soy sauce
2 tbsp light soy sauce
2 tbsp hot vegetable stock
1 tsp sesame oil
 TIPS AND SUGGESTIONS

Prepare all the ingredients first because once the cooking has started on
the wok, you won't have time.

Do not cook with sesame oil - it burns very easily and should only be
used for seasoning.

Heat the oil until smoking, then add the herbs - fresh garlic, ginger - and
stir very quickly so that they don't burn.

Usual rules for adding to the wok are: herbs first, then protein (prawns,
beef, chicken etc), finally the vegetables, seasoning and then lastly
cooked noodles or cooked rice, delicate herbs (coriander and spring
onion last).

If making a saucy stir fry, after adding the vegetables, add some stock
and then finally thicken with cornflour and water mixture when the stock
has come to the boil, seasoned with delicate herbs like coriander or
spring onion.

For the perfectionist stir fry, heat the oil, add the garlic etc, cook the
protein then scoop out onto a plate. Return to the wok, some oil, then
cook the vegetables and then finally return the meat to the dish and then
season together.

The best wok I now use is non stick carbon steel with one handle (allows
you to pick it up in one hand and then the other is free to manoeuvre the
food) - you can get the cast iron woks ( ) and then season
yourself but when washing do not use a metal scourer or you will take
the seasoning off. Just wash with warm water and use a soft sponge.

To season, use some tongs, add oil in the wok and then hold some paper
towels using the tongs and then "burn the paper" and rub this over the
wok to blacken it.

Woks are great for all steaming, deep frying, shallow frying and
braising.