The ‘B’ meal is a beef stir-fry. Hilary wanted to try a stir-fry and we hadn’t had one for a while, so we gave it a shot.
Ideally, stir-fry meals should be easy to make and pretty healthy. It’s a good opportunity to include vegetables if you normally don’t have them (cough cough).
Tonight’s recipe included:
- 225 g uncooked linguine
- 8 g cornstarch
- 2 g pepper
- 0.4 g cayenne pepper
- 235 ml water
- 120 ml reduced-sodium soy sauce
- 680 g boneless beef top sirloin steak, cut into thin strips
- 30 ml canola oil
- 45 g julienned green pepper
- 45 g julienned sweet red pepper
- 2 cloves garlic cloves, minced
- 195 g fresh or frozen snow peas, halved if large
- 140 g sliced fresh mushrooms
These are ingredients for 6 people, so in some areas we halved the quantities, namely the cornstarch, water and soy sauce.
As usual, we couldn’t be bothered exactly measuring the quantities, so it was a handful of pasta, half a green and red capsicum, a tablespoon of crushed garlic, 6 mushrooms and we used frozen vegetables since snow peas were out of season. Crucially, I chucked in 1/8th of a teaspoon of cayenne pepper instead of the mega-precise 0.4 grams (WTF? How am I supposed to measure that?)
We also used scotch fillet steak, which is pretty nice and we like it.
The Shun knives made short work of the chopping. The Santoku knife in particular is becoming my favourite.
This was a dead easy meal to make, but it was borderline too hot. My lips were tingling. I would definitely make this meal again, but cut back on the cayenne pepper.
I give this 4 noms out of 5. Nom nom nom nom.