Monday, 29 July 2013

Beef, mushroom & greens stir-fry

Beef, mushroom & greens stir-fry
  • 4 tbsp oyster sauce
  • 2 tbsp dark soy sauce
  • 1-2 tbsp vegetable oil
  • 400g beef rump steak, thinly sliced across the grain into ½cm thick pieces
  • finger-tip length chunk fresh root ginger, chopped
  • 300g spring greens, sliced
  • 150g pack chestnut mushrooms, sliced
  • Method
    1. Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.
    2. Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.

Thai beef stir-fry

    Thai beef stir-fry
  • 2 tbsp vegetable oil
  • 400g beef strips, or steak cut into thin strips
  • 1 red chilli, deseeded and finely sliced
  • 2 tbsp oyster sauce
  • handful basil leaves
 Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.

Monday, 1 July 2013


  • 750 g d'épaule d'agneau hachée
  • 3 aubergines
  • 600 g de tomates
  • 1 gros oignon
  • 2 gousses d'ail
  • 2 jaunes d'oeufs
  • 100 g de fromage de brebis râpé
  • huile d'olive
  • 50 cl de lait
  • 50 g de beurre
  • 40 g de farine
  • 1 c. à café de cannelle
  • noix de muscade
  • sel
  • poivre