Sometimes even I don’t feel much like cooking, but negotiating a takeaway is a mine field. You never can tell how seriously they will take the gluten free request. We do have a favourite one that has yet to poison John but most of the time it is just so much easier to cook. This stir fry is so easy and is on the table in 30 minutes, less time than it usually takes fro food to be delivered. The vegetables you use can be whatever you have to hand. Mine just happened to be carrots, peppers and mushrooms on this occasion. Sugar snap peas, baby corn, broccoli or even a bag of supermarket stir fry will all work just as well.
Crispy beef with vegetables
A quick and simple dish that's quicker than ordering a takeaway
Ingredients
- 500 grams steak
- 2 tbsp cornflour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp Chinese Five Spice
- 1 clove garlic
- 1 thumb sized piece of ginger
- 2 peppers
- 1 carrot
- 100 grams button mushrooms
- 2 spring onions
- 2 tbsp groundnut oil
- 1 red chilli
- 1 tbsp dark brown sugar
- 1 tbsp rice wine vinegar
- 1 juice of one lime
- 100 ml gluten free soy sauce
- 1 packet vermicelli noodles I use Thai Taste
Instructions
- Cut your steak into thin strips.
- Toss the steak with the cornflour, salt, pepper and Chinese Five Spice. Make sure it is well coated. Set aside
- Finely chop 1 garlic clove, 1 thumb sized piece of ginger and one red chilli.
- Prep your vegetables by slicing into thin strips. You can add broccoli, snow peas, baby corn or any other vegetables you have that are suitable.
- Prepare your noodles according to the packet instructions.
- Heat two tablespoons of groundnut oil in your wok, add the beef and cook until crisp. Remove with a slotted spoon.
- Add your garlic, ginger and chilli and cook for one minute.
- Add your veg and 1 tablespoon of dark brown sugar. Stir fry for a minute until sticky, add in 1 tablespoon of rice wine vinegar, the juice of 1 lime and 100 ml of gluten free soy sauce.
- Cook for a few minutes until sticky and the sauce is reduced.
- Add the steak back to the pan and stir fry for a moment more.
- Serve over the vermicelli noodles and scatter with spring onions.