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We know you don’t always have loads of time in the kitchen so we make sure our plans are packed full of dinners that can get you in and out in minutes, without having to sacrifice flavour.
Stir frys are a great dish to cook combining maximum flavour with maximum speed. To keep them healthy always make your own sauce or dressing. Shop brought stir fry sauces are loaded with sugar and other chemical nasties so stay well away!
The tricks to making a great stir fry are speed and heat. The whole process should be done in a few minutes. So get everything prepped and ready to go before you start cooking. I find it much easier to cook and drain the noodles first, and rinse them in a some cold water so they don’t stick, ready to be heated up though the pan at the end.
And Remeber, if the pan doesn’t sizzle when you add the beef, it wasn’t hot enough!
A hot pan is really important in cooking meat, if the pan is cold your meat will poach not sear, we want lots of colour and lots of caramisation!
When the meat hits the hot surface of the pan, the naturally occurring sugar and amino acids of the meat rapidly reduce and start to caramelise, giving you an amazing deep and complex flavour. Perfect for boosting the flavour of your stir fry!
Always remember when cooking meat that colour means flavour!
With beautifully browned beef all you need to do then is to quickly cook your veg, locking in all that fresh flavour by cooking it for seconds, not minutes!
Good soy sauce and seseme oil are all that’s needed to dress your greens as opposed to coat and clog them like a shop brought sauce would, this way you can taste everything you’ve put into the dish, as opposed to masking it under a cloying sauce.
A sqeeze of lime sharpens up the whole dish giving you a vibrant and exciting dish!
Fancy giving it a go?
1. Boil the kettle.
2. Fill a small saucepan with boiling water and cook the noodles to the packet instructions.
3. Drain the noodles in a sieve and run under cold water until cool, this will take seconds, leave to drain in the sieve ready for cooking.
4. Slice the steak into small strips, place into a bowl and add 1 tbsp of soy sauce and sesame oil, dress the steak with the soy and oil (this could be done in advance, to improve flavour).
5. Place a large pan or wok on a medium heat.
6. Shred all the greens, as long as they are all similar sizes don’t worry too much!
7. Turn up the heat on the pan, and add the steak, it should sizzle! Don’t just pour it out of the bowl, the soy will make it spit, use a slotted spoon or tongs and place the meat in the pan.
8. Spread the steak out in the pan and allow to cook for one minute, don’t move it or shake the pan as this just cools it down making your steak poach, not sear.
9. After a minute, turn the steak and give it another 30 seconds to a minute.
10. Remove the steak from the pan and place onto a plate, return the pan to the heat.
11. Allow the pan to heat up for a minute then throw in the veg.
12. It should sizzle, and start to char a little- this is good, cook for around a minute.
13. Add one tablespoon of hot water from the kettle to help the veg steam.
14. Cook the veg until softened a little but not limp!
15. Return the steak to the pan along with any juices from the plate.
16. Add the noodles and toss altogether.
17. Allow to heat through for a minute then add any remaining steak marinade, plus 1 tbsp of soy and sesame oil. Toss to combine.
18. Throw in the spring onions and the sesame seeds and turn off the heat.
19. Allow to relax for a minute, then pile into a warm bowl and enjoy!
Don’t forget to show us how you #unleashedthechef
The Limitless Chefs
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