Ching-He Huang's Spiced beef stir fry topped with spring onion and coriander

Ingredients

For the beef stir fry
400g/14oz beef fillet
2 tbsp groundnut oil
1 tsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
pinch sea salt
1 large handful fresh coriander, roughly chopped
1 spring onion, finely sliced
For the wasabi mayonnaise
1 tsp wasabi paste (available from some supermarkets and Asian grocers)
3 tbsp mayonnaise
pinch caster sugar
For the spicy coating
1-2 tbsp ground cumin (to taste)
1-2 tbsp dried chilli flakes (to taste)
1 tsp ground black pepper
½ tsp sea salt
To serve
warm flour tortilla wraps

Method

1. For the beef, prepare the fillet by flattening it with a meat mallet or rolling pin, or cut it in half horizontally. Cut into wafer-thin slices.
2. For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside.
3. For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess.
4. Heat a wok until smoking and add the groundnut oil, then add the beef and stir-fry for one minute, or until browned. Add the rice wine and season with the soy sauce and a pinch of salt. Remove from the heat and stir in the coriander and spring onion.
5. To serve, wrap the spicy beef in the tortillas and top with the wasabi mayonnaise. Serve immediately.

- I served it with spicy potatoes this time - next time I'm definately going to try the wrap option.

Beef Stroganoff... for dinner tonight

From the BBC food website. Here's the original link.

Ingredients

75g/3oz butter
1 onion, finely sliced
150g/5oz white mushrooms, finely sliced
2 tbsp tomato purée
1½ tsp Dijon mustard
½ tsp smoked hot paprika
110ml/4fl oz beef stock
500g/1lb 2oz beef fillet, cut into strips
salt and freshly ground black pepper
150ml/5fl oz brandy
200ml/7fl oz soured cream
2 tbsp flatleaf parsley

Method


1. Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2-3 minutes, or until just softened.
2. Add the mushrooms and cook for 1-2 minutes.
3. Add the tomato purée, mustard and paprika and cook for a further minute.
4. Add the beef stock and bring to the boil, then reduce the heat and simmer for 3-4 minutes.
5. Season the beef with salt and freshly ground black pepper.
6. Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2-3 minutes on both sides, until browned all over.
7. Add the brandy (I ran out of brandy so I topped it up with navy run as I figured it looked very similar and it worked perfectly) and carefully allow to flambé in the pan. - carefully light it if it doesn't do it on its own - it's great fun! (CAUTION: make sure there are no flammable materials above the pan when flaming.)
8. Add the soured cream to the onion and mushroom mixture and mix well.
9. When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley.
10. Serve up with rice or potatoes....
11. ENJOY!