April 2022

Chinese Beef Ribeye Stir Fry

Try and use chopsticks. Chinese food tastes better with them because each mouthful is smaller, allowing you to savor the flavour.

Serving Instructions/Options

Generally, this Recipe serves one, however, the denser ingredients are the Steak and the Noodles. Some may prefer half a steak. It all depends on individual appetite.

If you prefer to skip the noodles, double all of the vegetables below with the exception of the Scotch Bonnet Peppers and the Garlic

Time: 30-45 mins

Ingredients:

A Ribeye Steak (250g - approx 9oz)

Half Red Bell Pepper

Half Red Onion

1 Scotch Bonnet Pepper - Standard Chillies are ok, or skip them completely

3 Button Mushrooms

2 Regular Size Tomatoes (Select firm tomatoes - the firmer, the better)

1 Garlic Clove

Coriander

Rapeseed Oil

Avocado Oil (Optional - Use the Rapeseed Oil instead if not available)

1 Medium Egg Noodle Nest - I recommend Blue Dragon Medium Egg Noodles

Chinese Style Soy Sauce

Salt

Pepper

Prep - Slicing

Set some water to boil. Once it is boiling Add the Noodles and begin slicing. Follow instruction on the packet for boiling time

Slice the Mushrooms into cross sections

Onions shouldn’t be chopped too finely

Chop the Tomatoes into quarters

Slice the Scotch Bonnet Peppers once, lengthways

Chop the Coriander through once only

Slice the Steak length ways. Keep the cuts thick. In the example steak below, I created about 7 cuts. Use that as a guide

Making Fresh Garlic Paste

Slice the Garlic into thin slice, then once more perpendicular to the slices

Add Sea Salt on top and Crush with the flat side of a sharp knife

Marinate the Beef

Add the Fresh Garlic Paste, Sea Salt, Avocado Oil and Soy Sauce to the Beef and mix in a bowl

Remember not to add too much Salt as the Soy Sauce contains Salt

“Colour” the Beef in the Wok

Add Avocado Oil to the Wok and place on high heat

When the Oil Begins to Smoke, add the Beef

The idea is the brown the surface of the meat as shown below, not to cook all the way through as we will be adding the beef back to the wok later

Remove the Beef by placing on a side plate to rest

Fry the Vegetables

Turn the Hob to Medium Heat and add Avocado Oil

The idea is not to over fry the vegetables as you want them to be cooked, but crunchy

We want to add the vegetables in a certain order with as we want the hard vegetables like onions and peppers to begin cooking without the influence of vegetables that are contain a lot of water as we want to saute them, not boil them.

Add the Onions, Peppers and Scotch Bonnet Peppers to the Oil and Stir/Toss for between 1-1.5 mins

Add the Watery Vegetables - The Mushrooms and Tomatoes and Stir/Toss untill the Mushrooms are soft (about 2 mins)

Add Final Ingredients

In this step, everythin is cooked so we are mixing the final ingredients in with medium heat, don’t worry about cooking these final ingredients at this point

Add the Beef and Coriander and Stir/Toss for 0.5 mins

Add Pepper to taste, although, not stricly necessary

Add the Noodles and a splash of Soy Sauce and Stir/Toss for 0.5 to 1 minute.

Don’t put too much Soy Sauce in at this stage. The best amount depends on how many ingredients are in the woke. A good indicator is the colour of the noodles. They should look like the final image below when fully mixed.

If you are not adding noodles, anywhere in the range of 1-2 Spoonfuls of a wooden spoon like the video below is a good amount.

Perform a taste test, that is the best indicator.

Plating

Plate up and Enjoy