Hot wok potato and beef stir-fry

Thu, 4 October 2018

Ingredients

·         200g Rooster potatoes, cut into matchsticks

·         200g frying steak, thinly sliced (Flank, rump, sirloin work well)

·         1 large red onion, thinly sliced

·         2 garlic cloves, chopped

·         1tsp fresh ginger, finely chopped

·         1 chili, finely chopped (deseeded if you don’t want too much heat)

·         3 spring onions, shredded

·         2 pak choy, chopped

·         1 red pepper, sliced

·         2tbsp groundnut oil

·         2tbsp teriyaki sauce or black bean sauce or soy sauce

·         3tbsp water

Method

·         Bring a saucepan of water to the boil and cook the matchsticks of potato for 1 minute then drain and leave to cool.

·         Place a large frying pan or wok over a high heat. Add 1tbsp of the oil to the pan and quickly cook the garlic, chili, ginger, red pepper and red onion for 2-3 minutes until they have a little colour and soften.

·         Empty the pan then heat the remaining oil the in wok until hot and cook the beef until nicely coloured. 

·         Now add the teriyaki sauce, water and potatoes and bring to a boil, stirring as you go. Tip in the vegetables along with the pak choy and spring onions, cook for 1 minute

·         Serve sprinkled with some toasted sesame seeds if you have any.