Back to work today was a struggle after a long weekend, so I want something that tastes like a treat. One of the downsides (or pluses, depending on your view) of a long weekend, is looking up recipes 😇
I have made Mongolian Beef before and Beef with Broccoli so I thought I would try Szechuan Beef and found this Link to a recipe that looks good and not too hard for a midweek meal. Of course I have fiddled with the recipe, to make use of what I have in.
It will be an extra special treat as Youngest and our Daughter will be eating with us too – I am sure that has nothing to do with the fact they know there are Easter Eggs for them here 🙄
I start by preparing the veg, I have a lush little good grips julienne grater, which I bought on Amazon, its ‘grate’ fun 🤣 And wasn’t too expensive to add to my growing list of kitchenalia.
I have julienned carrots and celery, then used a red pepper and cut it into fine strips
then a bunch of spring onions, cut into long bits, on the diagonal.
I have finely chopped a red chilli, about an inch of ginger and a couple of fat cloves of garlic too.
Once the veg is prepped, I start of the beef- I am using a couple of Pinanha steaks from Muscle Foods that came in a pack I bought at the beginning of March, I find it’s much more cost effect to make this type of meal with them and a load of Veg, than the tradition Steak each – Hubby would not share my view, he loves a steak 🤗
The steaks are finely sliced
In a separate bowl I add a tablespoon of soy sauce, 2 of oil, 3 tablespoons of cornflour, a tablespoon of white wine (I used Vermouth) and a pinch of pepper.
Then, I add both the steak and the marinade into a large freezer bag, and squish till all covered, leave for 20 minutes.
I believe this process is called velveting.
In another bowl, make the sauce by adding 4 tablespoons of soy sauce, 2 tablespoons of dark sugar, a tablespoon of 5 spice, 2 finely chopped cloves of garlic a tablespoon of vinegar and 2 of water – stir together and leave to one side.
Into a Wok, or large frying pan, add a drizzle of Veg oil heat till hot but not smoking, then add half of your marinated steak, fry off till seared, set aside and cook the second half of the steak – leave the cooked steak to one side.
Add a little more oil and start adding your Veg, you can turn up the heat a little and toss the veg till cooked, I like it still with some crunch, but however you like it.
Add the sauce, Stir though, then add the beef – stir together till thickened.
I am using some Aldi Straight to wok noodles to serve it on.
Plate up with a Aldi Vegetable spring roll.