This was a quick stir-fry using beef, chili, broccoli, garlic, ginger, lime juice, spring onions and baby corn cobs, in a wonderful combination of Asian flavors. Make it when you feel like adding variation to your stir-fries and putting a wok to good use. :)
Recipe adapted from here.
Last year: Green tree (cocktail).
Two years ago: Baby making and no cooking :).
Ingredients (serves 2):
- 300 g beef minute-steaks
- 1 small broccoli head (500 g)
- vegetable oil for frying (we used peanut oil)
- 2 garlic cloves
- a 5 cm piece of ginger
- 1 teaspoon of dried chili flakes (or more to taste)
- 4 sprigs of spring onions
- 4 tablespoons soy sauce
- 5 tablespoons sugar
- juice from 2 limes
- 5-6 baby ears of corn (optional)
Chop up the thin beef steaks into narrow strips. Heat the oil in a wok and add the meat to it:
Stir-fry until nicely browned all over and crisp. Remove from the wok with a slotted spoon and set aside. Add the minced garlic, chili and ginger to the pan. Also add the baby corn cobs, sliced lengthwise:
Fry until softened. Mix the soy sauce with the sugar and 2 tablespoons water and add it to the pan. Add the chopped broccoli:
Cover and let it cook until the broccoli is softened, about 4 minutes. Uncover and return the meat to the pan.
Stir-fry for about 2 minutes until the flavors come together. Add the chopped onions and the lime juice.
Stir-fry for 2 more minutes then transfer to serving plates. It's done, dig in! :)
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