Thursday, April 7, 2016
Beef And Bean Stir fry
Sometimes I wonder what its like to be a chef's wife, I mean wonder if they criticize the food she makes , or they probably marries someone who is as passionate about food as he is. Anyway, speaking of Chefs I got so excited when I heard about the new chef they picked up for us to follow at the IHCC, Curtis Stone!!! Yey!!.
Used to wish he would pop up when I went grocery shopping, not sure if hubby will be very thrilled if I was going ga ga over another man though , LOL.
So in order to say G'day to my favorite Aussie chef I found a very easy recipe of his on Delish.com. Beef and green bean stir fry. Its a quick and simple recipe but I added a bit more sauce and a few little tweaks here and there like using tenderloin instead of steak.
Recipe: Beef and Bean stir fry recipe adapted from Curtis Stone's Steak and green bean stirfry from Delish.com
250g beef tenderloin
100g green beans, cut into bite size pieces ( you can even use snakebeans )
1/4 red bell pepper, sliced into strips
3 cloves garlic, chopped
1/2" ginger sliced into match stick pieces
1 sliced green chilli
1 small onion sliced
1 cup water
3 tbsp oyster
3 tbsp light soy sauce
a few drops sesame oil
pinch black pepper
2 tsps cornflour
Slice tenderloin into thin slices then into strips. Season with 1 tbsp soy sauce , pinch pepper and 1 clove of chopped garlic. Leave to marinate for a few hours or over night in the fridge
Prepare the vegetables, beans, bell peppers, onions , remaining garlic and ginger. Make a sauce by mixing 1cup water with oyster sauce, soy sauce and mix in corn flour.
Heat a wok or large frying pan, add about 2 tbsp oil, let it heat up, add the beef strips, and stir fry on high heat for 2-3 minutes, ( its important to get the beef out of the fridge atleast 30 minutes before cooking.)
Remove the beef to a plate. Return the wok or pan to the stove top and add an extra 1 tbsp of oil and still on high heat add onions, garlic, beans and bell peppers and stir fry for 1-2 minutes.
Stir in corn flour and stir and return the beef and add the chilli to the pan, cover and cook for 1 minute. Remove lid, the sauce should be thick and glossy, add a little bit water if you feel its too thick. Add a few drops of sesame oil and then taste add salt if needed and pinch of pepper.
Switch off and serve.
Taking this over to IHCC's theme for this week, G'Day Curtis!, as a welcome to Chef Curtis stone , come over and check out all the other recipes ....