Saturday, 19. June 2010

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Beef Cuts

Choosing the perfect steak

• When buying beef choose the cut that is appropriate to the dish that you are cooking. For example prime cuts (sirloin, fillet, eye fillet, rump etc) are great for quick cooking for grills and salads etc. Cuts like shin, ox tail and silverside are great for slow roasts and braises.

• When buying prime cuts look for fat marbled throughout the cut. This is a good sign of quality and the fat will render when cooking to keep the beef moist.  It will also deliver more flavour.

• Aged prime cuts that have been on the bone for two months make the best steak and are best bought from your butcher rather than the local supermarket.

• Always remove meat from the fridge and let it come to room temperature before cooking. 

Cooking steak.

• Start cooking on a high heat to get good colour then turn it down to finish. Turn the steak once only.  As fillet steaks are lean they are best cooked with a lot of butter. This helps keep the meat moist.

• Once cooked to your liking, remove from the heat and rest on a warmed plate for a few minutes before cutting and serving. Doing this allows the meat juices to move back to the centre of the meat for even cooking.

• \By touching the meat with the tip of your finger you can tell the degree of cooking:

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Beef and black bean sauce.

Add olive and sesame oil to hot wok or pan, add beef and stir fry for 2 minutes or until lightly browned, remove and set aside. Add onion and capsicum to wok, and stir fry for 2 minutes or until softened, add garlic and ginger and stir fry for further 30 seconds. Combine cornflour with small amount of water and stir until it forms a smooth paste. Add stock, soy sauce and black bean sauce and stir to combine. Add cornflour and continue to stir until sauce thickens. Return beef to mixture, stir until all ingredients are heated through. Serve on noodles or boiled rice. 

Beef Bolognese

Deseed and thickly slice capsicum. Gently cook the onion, garlic and capsicum in a dash of oil until tender. Increase the heat and add the tomatoes, tomato paste and water. Mix well and season with parsley and pepper. Cut the Hamper Corned Beef into 2cm pieces and fold into the tomato sauce, heat gently and serve over your favourite pasta. 4

Beef Burgers.

Combine the minced beef, onion, garlic, parsley, tomato sauce, egg and breadcrumbs in a large bowl. Season to taste and mix well. Mould mixture into 6-8 even-shaped burgers. Barbecue or pan fry the burgers for around 5-7 minutes each side, turning only once. Serve the burgers on the Hamburger bun with your favourite salad ingredients.

Beef Casserole.

Cut the beef into 3cm pieces and toss the meat in the seasoned flour. Heat the oil in a frying pan and cook the meat over a high heat until well browned on all sides. Blend together the remaining seasoned flour, tomato soup, Worcestershire sauce and beef stock. Pour into the frying pan, bring to the boil and then transfer to a casserole dish. Add the onions, celery, carrots and mushrooms to the casserole, stir and cook at 160⁰ C for 1½ hours until tender. Stir occasionally. 4

Beef Chow Mien.

Beef                                                              Sauce

Sauce:   Combine all ingredients in screw top jar, shake well to combine, set aside.

Meat:   Remove all fat from meat, cut into very thin strips, approx 5cm x 5mm. Add 1 tablespoon soy sauce, chilli sauce, sate sauce, and sherry to a bowl, mix well, add the meat, mix well and allow to stand for at least 1 hour.

Bring large pot of water to the boil, add 1 teaspoon salt and noodles, stir occasionally to separate. Boil for 5 minutes or until noodles are tender. Remove from water, drain well. Place 1 tablespoon oil in hot wok, add noodles and 1 tablespoon soy sauce, toss well for 2 minutes for noodles to take up soy, remove and keep warm.

Heat 1 tablespoon oil in wok, add onions, sauté for 1 minute, add remaining vegetables and toss for 2 minutes, remove from pan and set aside. Heat 2 tablespoons oil in wok, add half the meat, fry quickly until meat just changes colour, remove from pan and repeat with remaining meat. Return all meat to pan. Add sauce and toss until sauce boils. Add all vegetables and toss for 2 minutes until all ingredients are hot. Place noodles onto serving plate, top with meat mixture. 4-6

Beef Curry.

Mix flour, salt and pepper in shallow dish. Heat oil in large pan, add curry powder, garlic and onion and sauté until onion is transparent. Pound steak and cut into 2 cm squares. Dip meat into flour mix, cover all over, then add to pan and brown lightly. Add chutney and stock and bring to the boil. Reduce heat, cover and simmer for approximately 2 hours. Serve over boiled rice.

Beef Goulash.

Heat vegetable oil in a large fry pan, add meat cubes and brown well, approximately 10 minutes. Stir in onions, cook until soft add rest of vegs, salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1½ hours.  Mix corn flour with small amount of water, add to pan about 10 mins before end of cooking. Stir constantly until sauce is thickened and bubbling. Remove from heat, check the flavour adding more salt and pepper as required. Stir in cream, serve with noodles, rice or potatoes. 4

Beef goulash with lemon and garlic green beans.

Heat oil in a saucepan and add chopped onions. Stir until they are all coated in oil, then put lid on saucepan and cook onions for 1-2 minutes or until translucent. Add beef and carrot and stir for 1 minute. Add tomato paste and stir again until paste coats meat. Add paprika, stock powder and water and stir until all mixed through. Cover with lid, turn down heat and cook for 30 minutes or until beef is tender. Add salt and pepper to taste.

Lemon and garlic green beans.

Place beans into a bowl and pour boiling water over them. Stand 5 minutes, drain and set aside. Heat oil in a frying pan over medium heat, and garlic, stir well. Add beans, parsley and lemon zest and cook, tossing for 2 minutes. Season with salt and pepper.

Serve goulash with mashed potato and green beans. 4

Beef, mushroom and vegetable stir fry.

(Gai Lum is sometimes called Chinese Broccoli, and is available fresh in most major supermarkets).

Heat oil in wok to high heat, add half the beef and stir fry for 1 minute or until brown. Remove to a plate, cover and keep warm, repeat with remaining beef, set beef aside. Add onion and garlic to wok and stir fry for 2 minutes. Add capsicum and gai lum stems (keeping leaves for later) stir fry for 1 minute. Add mushrooms, soy, sweet chilli sauce and stir fry for 2 minutes or until mushrooms are just tender. Return the beef and add the cashews and gai lum leaves and stir fry for 1 minute or until gai lum leaves wilt. Serve immediately over boiled rice.

Beef patties.

Mix the meat, bread, mixed herbs, egg, and onion together. Shape the mixture into patties about 6cm diameter, 2½cm high. Brown the patties on an oiled pan over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix together the tomato sauce, Tabasco sauce, brown sugar, salt and pepper and lemon juice. Pour over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties. 6

Beef Pies.

Toss meat lightly in flour, shake away excess and reserve remaining flour. Heat oil in a heavy based pan and cook meat in batches for 3 to 4 minutes, or until browned, remove and set aside. Add onion and bacon and cook for 2 minutes. Add reserved flour and cook for 1 minute. Add soup, water, wine, baby leaf and meat, mix well, bring to the boil. Reduce heat and simmer for 45 minutes, until meat is tender, stirring occasionally. Spoon mixture into 6 x 1 cup capacity greased ovenproof dishes. Cut 6 pastry circles to fit top of each dish and place on top of beef mixture.

Press edges to seal. Brush with egg. Cut slits in pastry for steam to escape. Bake in a moderately hot oven (200⁰C) for 15 minutes, or until golden. Serve immediately with roasted tomatoes and steamed beans. Alternatives For this recipe you could also use mushroom soup or vegetable and beef soup. 6

Beef Stir Fry

Sauce:     Blend together: ¼ cup beef stock 2 tablespoons oyster sauce 2 teaspoons cornflour

Beef:     Marinate beef in soy, ginger and sesame oil for 10 minutes. Heat a small amount of oil in a wok or frying pan and stir fry beef quickly in batches over a high heat. Set aside. Add a small amount of oil and cook onion and rice ideas Chinese mix for a further 4-5 minutes. Return beef to the wok, add the sauce and bok choy and stir fry for 1-2 minutes, or until thickened. 3

Beef Stroganoff

Pound meat then place in freezer for 30 minutes, remove and cut away any fat or sinew, cut into thin (5mm) strips, cut strips into 1 cm pieces. Heat 2 tablespoons butter in very hot pan, add a quarter of the meat and toss in butter until golden brown, remove from heat and set aside, continue until all meat is browned. Turn down heat, add  remaining butter to pan and sauté onions until slightly brown, add mushrooms and toss until mushrooms are tender.

Return meat to pan, increase heat, add salt and pepper, curry powder, water, stock cube and tomato paste and stir until boiling, reduce heat and simmer covered for 5 minutes.  Combine cornflour with a small amount of water until a smooth mixture, combine with cream in separate bowl, gradually add to meat stirring until well combined, continue stirring until mixture boils and thickens, reduce heat, simmer uncovered for 5 minutes.  Serve with either noodles or boiled rice. 4

Beef with celery.

Remove excess fat from meat, cut into 2cm squares. In a deep basin combine the vinegar, 2 teaspoons soy sauce and lightly beaten egg white, add the meat, stir in so that mixture coats the meat well on all sides. Cover and let stand for 1 hour, stirring occasionally. Heat small amount of oil in hot wok or pan, remove meat from mixture, and brown well in wok. Set meat on paper towel to drain. Retain mixture.

Boil water and 1 teaspoon salt in saucepan, drop celery into boiling water for 2 minutes, drain then rinse under cold running water, drain well.

Add mixture to wok, add celery, shallots, ginger and garlic and sauté for 1 minute. Combine cornflour with small amount of water, mix to smooth paste, add to wok. Add 2 teaspoons soy sauce, sherry, and oyster sauce, mix well. Add meat, stir until boiling. Serve with vegetables of choice. 4

Beef with pineapple and capsicum.

Steak                                                        Sauce

Meat:     Dissolve corn flour in a small amount of water to make a paste. Remove excess fat from meat. Cut into 3 cm thick slices, place in bowl with soy sauce, sugar, cornflour paste. Mix well. Stand for at least 30 minutes. Drain pineapple, cut slices into quarters. Heat 1½ tablespoons oil in a pan, add pineapple, capsicum, shallots and ginger and heat for 2 minutes. Remove ingredients from pan.

Sauce:    Dissolve corn flour in a small amount of water to make a paste. Combine all ingredients in pan, heat and when sauce boils and thickens add beef and vegetables and toss for 1 minute over high heat. 6

Burritos.

Sour cream.                                            Flat breads

Heat the oil in a large sauté pan and gently fry the mince until browned, add the onion and tomato sauce and sauté for 5-6 minutes. Season to taste. Stir in the chives, coriander, garlic and chilli etc, and heat for a further minute. Remove from the heat and transfer to a serving plate.

Sour cream:    Place the cream into the large bowl and lightly whip. Mix in the lemon juice to thicken.

Flat breads:     Mix the flour, yoghurt and seasoning into a large bowl. Then, stirring all the time, add enough water to bind together. Knead the dough for two minutes then roll out on a floured surface to one centimetre (half an inch) thick. Cut out two large rings using a cutter or sharp knife.

Heat a frying pan until hot and fry the breads for 2-3 minutes on each side. Remove from the heat and slice open.  Fill the flat breads with the burrito mix and serve with the sour cream.

Chilli Con Carne

Heat oil in a large pan and cook onion and garlic for 1 to 2 minutes. Add steak and cook in batches for 3 to 4 minutes, or until browned. Add remaining ingredients, stir well to combine and season to taste. Bring to the boil. Reduce heat and simmer for 45 minutes, or until meat is tender and liquid reduced. Serve accompanied with corn chips and guacamole.  4

Corned Beef with mustard sauce and veg.

Beef

Sauce.

Place the beef in a large saucepan along with the bay leaves, vinegar, sugar, peppercorns, medium carrot, onion and celery. Cover completely with cold water, bring to the boil, reduce heat and simmer for 90 mins. (Alternatively, place beef, bay leaves, vinegar, sugar, peppercorns, medium carrot, onion and celery into a pressure cooker with 3 cups water, pressure cook for 45 mins). Remove the beef from the liquid, place on tray, cover with alfoil and let stand for 20 minutes. Strain the liquid, discard the vegetables and keep the broth.

Place the broth in a saucepan, bring to the boil, add the potatoes, simmer uncovered for 10 minutes. Add the baby carrots, simmer until carrots and potatoes are cooked.

Sauce

Melt the butter in a small sauce pan, add the flour and stir over heat for about 1 minute. Gradually stir in the milk and continue to cook/stir until the sauce thickens. Add the mustard, season to taste with the salt and pepper. Place in serving bowl with ladle.

Place potatoes and carrots into a bowl, add a dab of butter, toss gently to combine. Serve the meat with the sauce, potatoes and carrots. 6

Curried beef.

Cut steak into thin strips, then into 2cm squares. Separate each layer of onion. Heat 2 tablespoons oil in hot wok or pan, add potatoes, cook for about 5 minutes or until just tender but crisp. Add onions and 3 teaspoons curry powder (more/less to taste). Cook for 2 minutes, stir well. Remove from pan.

Add 2 tablespoons oil to wok, add steak, cook until golden brown on all sides and cooked through. Add the potatoes and onions and an additional 3 teaspoons curry powder (more/less to taste). Stir well for 2 minutes.  Mix cornflour with small amount of water, mix to smooth paste, add to bowl and add sate sauce, chilli sauce, soy sauce, water, stock cube and sherry. Add to wok, and stir until sauce boils and thickens.

Reduce heat, simmer 3 minutes. Serve on boiled rice. 4

Eastern beef casserole.

Trim fat from beef and cut into 2cm cubes. Heat oil in heavy pan. Add garlic and cook over low heat for about 2-3 minutes. Raise the heat and add the meat and brown well on all sides. Add the celery, capsicum, chilli powder and turmeric, mix well. Add lemon juice, cornflour and water, stir to mix well, cover and simmer for 1½-2 hours until meat is tender, stirring occasionally.  Top each serving with 1 spoonful yoghurt. 4

Gourmet beef casserole.

Cut meat into 2 cm cubes. Combine sugar, salt, pepper, stock cube, 1 tablespoon flour, nutmeg, onion, garlic, vinegar, Worcestershire sauce and tomato sauce. Spoon over meat, cover and allow to marinate for at least 1 hour—stirring occasionally.

Heat 15 gram butter and the oil in a pan, add the meat and marinate and cook for 5 minutes. Remove the meat from the pan and place it into an ovenproof dish,  leaving the marinade mixture in the pan.  Add 1 tablespoon flour, wine and water and stir over heat until the sauce boils and thickens. Pour sauce over the meat, cover and bake in 150⁰C oven for 1¼ hours.

Cut the French stick into 2.5cm slices, combine the mustard with 15 gram butter, and spread one side of the bread slices. Place the slices, mustard side up, on top of the meat in one layer so it covers the meat, pushing down so the bread soaks up some of the sauce. Return to the oven and cook uncovered for further 20-25 minutes until top is brown and crisp.   4

Oriental Steaks

Combine garlic, sauces, honey, vinegar, ginger, stock cube and spice in bowl, mix well. Trim any excess fat from steaks, arrange in single layer in lightly greased shallow oven proof glass dish, pour marinade over steaks, cover and refrigerate for several hours, overnight if possible, turning steaks occasionally.

Remove steaks from marinade, cook steaks either under grill or on barbecue grill for about 8 minutes each side or until cooked as desired, brushing with marinade while cooking. Serve with steamed vegetables of choice.

Peppered fillet of beef with champ mash potato

Beef     Champ

Beef:     In a hot pan cook the beef fillet in the butter and oil gently for 4 - 5 minutes each side. Remove the beef a allow it to rest for 5 minutes.

Sauce:    Crush the peppercorns in a pestle and mortar, sieve the pepper dust off. Deglaze the pan with the brandy, add the beef stock, cream and season with salt, a pinch of the crushed peppercorns and bring to the boil.

Champ:     Boil the potatoes in salted water, removed and dry. Mash then whisk in the cream, butter, spring onions and season with salt and pepper. Keep it warm. Crust the beef fillets on both sides with the peppercorn and season with salt.

Serve the beef fillet with the mashed potato and the sauce. 4

Pepper steak.

Pound steaks lightly, heat butter and oil in hot pan, cook steaks quickly on both sides, lower heat, then cook to desired taste. Remove from pan, keep warm. Add flour to pan, stir to combine juices, add wine, sherry, water, stock cube, sugar and green peppercorns. Stir until sauce melts, simmer 3 minutes, add the cream, stir well, pour over steaks.

Roast Beef (easy)

 

1 kg beef rib roast	1 pkt French onion soup mix
420g can cream of mushroom soup

Preheat oven to 180C. Place a large sheet of alfoil in a baking pan, enough to fully wrap the beef. Place beef in the centre of the foil and bring foil up to make a bowl. Combine soups in a bowl. Mix thoroughly and spread over beef roast. Fold alfoil to seal tightly. Bake 1 hour or until tender, serve with delicious gravy in the bottom of the bag.  Serve with roast vegetables

Roast Beef.

Put meat in baking dish, rub meat all over with salt and pepper. Add butter. Bake in 220⁰C oven for 30 minutes, reduce heat to 180⁰C and cook for further 30 minutes. Remove from oven and allow meat to cool in pan for 10 minutes. Serve.

Roast Beef a là Digger

Mix Worcestershire sauce, mustard, sugar, salt, pepper and garlic together to make a thick paste. Heat in microwave oven for about 30 seconds then rub paste all over the beef, store in refrigerator for at least 3 hours, overnight if possible. Heat a frying pan to high heat (or use a barbecue plate), sear meat all over then place in a large baking dish and cover with foil. Bake in 220⁰C oven for 30 minutes, reduce heat to 180⁰C and cook for further 90 minutes. Remove from oven and allow meat to cool in pan for 10 minutes. Serve.

Sate Beef.

Trim all fat from meat, cut into very thin (5mm) slices. Gently pound each slice to flatten slightly. Put meat in bowl. Mix cornflour with small amount of water until smooth, add to meat. Add 1½ teaspoons soy sauce, pepper and sesame oil and mix well. Let stand 20 minutes.

Heat oil in hot wok, sauté meat until brown, separating each piece as it goes into the wok, brown on both sides. Remove from wok, drain on paper towel.  Add onion and garlic to wok, tossing until onion is transparent. Combine sate sauce, sugar, curry, salt, water and rest of soy sauce and add to wok, stirring all the time until mixture boils.

Return beef to wok, cook 1-2 minutes, or until beef is tender.  4

Saté beef stir-fry

Remove any fat from steak, pound both sides until thin, slice into thin strips, cut to about 3cm long. Place in bowl, mix in 3 tablespoons saté sauce, cover and let stand in refrigerator for at least 3 hours.  Heat 2 tablespoons oil in wok, add steak and stir fry for 3 minutes or until tender, turning often. Remove from pan, cover with alfoil to keep warm. Heat an additional 2 tablespoons oil in wok, stir in curry powder, add carrot and potato and 3 tablespoons saté sauce, stir fry for 3 minutes or until carrot starts to soften, add remaining vegetables, stir fry for 5 minutes. Blend cornflour with small amount of water until mixture is smooth. Return beef to wok, add honey, soy sauce, water and cornflour paste, increase heat and continue to stir until mixture boils and thickens. Serve over boiled rice.

Slow cooked beef.

Lightly flour and season the beef and brown in a very hot pan with a little olive oil, remove and set aside.  Add the chopped carrot, celery, onion and garlic and stir fry, add the rosemary, thyme and the red wine and reduce by half. Return the beef to the pan along with the stock, peas and Worcestershire sauce, stir to mix then put ingredients into oven proof container, cover and cook very slowly in a low oven (170c) for one hour to 90 minutes until tender. Remove from the oven, correct the seasoning and serve with mashed potato and a sprinkle of parsley.

Steak and Kidney Goulash.

Cut the beef into 10mm cubes, discarding any fat. In a hot wok melt the butter and add the meat, stirring to brown on all sides. Remove the meat cubes as they brown, set aside. Sauté the onion, bacon, kidney and garlic in the wok until they are soft. Stir in the paprika, cook for 1 minute. Stir in the meat, wine, Raguletto and Worcestershire sauces, mushrooms and tomatoes. Add salt and pepper to taste. Cover lightly and simmer for about 1½ hours or until the meat is tender. Blend the corn flour with a little water to make a smooth paste; stir into goulash. Simmer for further 5 mins. Serve over hot rice.   6

Steak teriyaki.

Combine lemon juice, teriyaki sauce, honey, garlic, pineapple juice, sugar and water in a shallow dish. Stir until all ingredients are mixed. Trim excess fat from steaks, add to teriyaki mixture and stand for at least 1 hour, turning occasionally. Remove steaks from mixture, drain well, retain mixture. Heat oil in pan, cook steaks on both sides until done as required, remove from pan, keep warm. Pour teriyaki mixture into a saucepan.

Blend the cornflour with small amount of water, then add to teriyaki mixture, stir over heat until the sauce boils and thickens. Add chopped shallots, simmer for 1 minute, pour over steaks. Serve with vegetables of choice.   4

Stir fried beef Japanese style.

Slice the mushrooms into strips. Place the rump into a snaplock bag with ginger, sweet chilli sauce, sherry and Worcestershire Sauce. Seal bag and toss to coat evenly, refrigerate for about an hour. Drain beef, reserving marinade.  Heat a dash of oil in a hot frying pan or wok, stir fry beef strips until browned, set aside. Add a little more oil to the pan and stir fry the mushrooms, capsicum, beans and spring onions until tender. Cook noodles according to the directions on the pack.  Return meat to the pan. Mix together reserved marinade, stock and cornflour. Add to stir fry, toss quickly and cook until the sauce boils and thickens. 4

Stir fry satay beef.

Combine 1 teaspoon oyster sauce with cornflour, mix into paste, blend in beef. Add 2 tablespoons oil to hot wok or pan, stir in garlic, add onion and fry for 2 minutes. Add beef  mix and brown. Add carrot and capsicum and fry for 4 minutes. Add the rest of the oyster sauce and the satay sauce and stir until heated through, about 5 minutes.

Serve over boiled rice, sprinkle chopped peanuts over top. 4

Sweet and sour beef.

Combine beef, oyster sauce, cornflour and 1 tablespoon oil in a bowl, mix well. Heat a wok or pan over high heat, add 2 tablespoons oil and stir fry onion for 1-2 minutes, add beef mix, stir fry 2 minutes, add capsicum, stir fry further 3 minutes. Stir in sweet and sour sauce and stir for 3 minutes, or until heated through.  Serve over boiled rice. 4

Sweet beef curry.

Chop beef into small pieces. Heat 2 tablespoons oil in large pan, add small amount of beef, brown, remove and set aside. Continue until all beef is browned, adding additional oil if required. Add 2 tablespoon oil to pan, sauté onion until soft, return beef to pan. Add apple, raisins, dates, curry powder, lemon rind and juices, sauces, chutney, sugar and stock and stir well.  Bring to the boil, simmer covered for 1½ hours until meat is tender.

Blend cornflour with small amount of water until smooth, add to mixture, increase heat, stir until mixture boils and thickens. Serve over boiled rice.

Sweet Potato and Corned Beef Patties.

Drain pineapple. Cook the sweet potato until tender, drain and mash with 1 tablespoon margarine/butter. Cook the onion in olive oil in a frying pan until softened. Add the cabbage and curry powder and cook until the cabbage is wilted. Stir through the cooked sweet potato. Stir in the pineapple, egg and Worcestershire sauce. Mix well. Flake in the corned beef and mix gently.  Shape into 6-8 even sized patties and pan fry in a little oil until hot and golden on both sides. Serve topped with sliced tomato and salad greens and a drizzling of your favourite dressing.

Thai beef salad.

Salad                                                    Dressing

Dressing:     Combine all ingredients in a small bowl

Salad:     Combine the fish sauce and lime juice in a bowl, add the beef and toss to coat, cover and store in refrigerator for at least 3 hours—preferably overnight. Drain the beef and discard the marinade. Peel the cucumber and slice thickly. Cook beef on heated oiled grill plate until browned all over and cooked as desired. Stand for 5 minutes then slice thinly. Place the beef, cucumber, chilli, onion, herbs and dressing in a large bowl, toss gently to combine. 4

Teriyaki beef casserole.

Pound steak, cut into thin strips, about 40 cm long. Heat 2 tablespoon oil in large pan, stir fry steak until browned, add the onion and continue to stir until soft and opaque, add carrot, mushrooms and capsicum and stir until carrot is soft. Mix the Honey Teriyaki Stir-fry mix, corn flour and chicken stock with water, add to pan.  Add remainder of ingredients, stir and bring to boil, cover, simmer for 20 minutes, stirring occasionally.  Serve over boiled rice, noodles or with mashed potatoes. 6

Sauce:     Combine all ingredients in screw top jar, shake well to combine, set aside.

Meat:     Remove all fat from meat, cut into very thin strips, approx 5cm x 5mm. Add 1 tablespoon soy sauce, chilli sauce, sate sauce, and sherry to a bowl, mix well, add the meat, mix well and allow to stand for at least 1 hour.

Bring large pot of water to the boil, add 1 teaspoon salt and noodles, stir occasionally to separate. Boil for 5 minutes or until noodles are tender. Remove from water, drain well. Place 1 tablespoon oil in hot wok, add noodles and 1 tablespoon soy sauce, toss well for 2 minutes for noodles to take up soy, remove and keep warm. Heat 1 tablespoon oil in wok, add onions, sauté for 1 minute, add remaining vegetables and toss for 2 minutes, remove from pan and set aside. Heat 2 tablespoons oil in wok, add half the meat, fry quickly until meat just changes colour, remove from pan and repeat with remaining meat. Return all meat to pan. Add sauce and toss until sauce boils. Add all vegetables and toss for 2 minutes until all ingredients are hot. Place noodles onto serving plate, top with meat mixture. 4-6

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