Denise says:

For this recipe, I purchased some fairy steaks which are perfect for stir frying. Fairy steaks come from the first slices of the side bola, one of the three primal cuts. Round bola is also appropriate. These cuts produces succulent pieces of meat, have little fat and are ideal for fast cooking unlike stewing steaks which requires long slow cooking. At Silvermans butcher you can even ask for 'thin cuts' by special order ~ these are thin strips of beef for stir frying.

Tasty flavourings of peanut butter, soy sauce, garlic and ginger fuse together and make an amazing Asian dinner for a mid week treat.


Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4-6 people

Ingredients:

4 tablespoons peanut butter – crunchy if possible
4 tablespoons light soy sauce
5 tablespoons sweet sherry
Zest and juice of 1 lime
3 garlic cloves – peeled and crushed
5 cm – root ginger – peeled and finely chopped
4 tablespoons fresh coriander – roughly chopped
450g lean beef – fairy steaks cut into about 8 cm strips
2 tablespoons sesame oil
2 red peppers, seeded and cut into small chunks
6 spring onions, trimmed and chopped
200g baby sweet corn cut in half lengthways
200g bean sprouts
200g sugar snaps – finely chopped
400g dried egg noodles

Garnish
Sprigs of coriander leaves.

Method

1)In a small bowl mix together the peanut butter, soy sauce, sherry, lime zest and juice, garlic, ginger, coriander and 6 tablespoons of water. Add the meat and marinade for 30 minutes.
2)Heat the oil in a non stick wok or frying pan. Remove the meat from the marinade and fry for 3-4 minutes stirring frequently. Reserve the marinade. Add the red pepper, spring onions, sugar snaps and baby corn and the reserved marinade and cook for a further 2 minutes.
3)Cook the dried noodles according to the packet instructions. Drain and stir into the stir fry.

To serve the stylish way: Garnish with sprigs of coriander and a dusting of black pepper.
Tagged in: Beef, Chinese, Dinner Party, Meat