Chinese style home cooking favourite from the Sprocket household.
300gm Beef, I usually use rump
2 medium onions
A thumb size chunk of ginger cut in thin strips
As much garlic as you like
Any vegetables you have and/or, you can use one packet of Waitrose “Water Chestnut and Bamboo Stir Fry” which makes it super Chinese.
Dice onions into strips
Fry initially high temperature until sizzling
Allow to cook at a lower temperature
Cut meat into strips and add with garlic and pepper to taste. Turn heat up again and fry at high heat until brown.
Add vegetables, put lid on saucepan and turn heat down to a simmering low that won’t burn anything.
Leave for at least half an hour, maybe longer.
You will end up with vegetables gently steamed with water content there-from mixed with juices from meat and onions. Salt to taste.
Serve with rice or noodles. I always use Basmati rice.
You can do this dish with any vegetables but they need to be chopped up Chinese style and if I don’t use the Waitrose veg I also add some fresh chopped chilli, but you will have to experiment coz chillis can be mild, hot and middling and it’s hard to know what you are buying so tread carefully! Also when cutting fresh chillis don’t rub your eyes – I have done this – bad idea….it burns! At the time of writing, the Waitrose “Water Chestnut and Bamboo Stir Fry” costs £1.60 and has just the right amount of chilli in it so no need to add chilli.
The Chinese think chilli should be eaten in the winter months because it is really good for the upper respiratory tract and lungs. Northern Chinese cuisine has lots of warm, thick broths with chilli.
And Soy Sauce is always good to have around for this.
2, 3 at a pinch using the “Water Chestnut and Bamboo Stir Fry”. If you chop up lots of veg you can make it go further. We often double everything up when friends come over.