I'm no culinary queen let me tell you, but I've decided it's about time I start to fight for that crown and learn to cook. Don’t get me wrong, I can whip up a batch of pretty scrumptious fairy cakes that always go down a treat, but it turns out you can’t actually live off fairy cakes – so I need to learn to make more substantial meals. I’m Princess of the microwave ‘ping’ and if it comes out of a box and goes straight into the oven I can set a timer like its nobodies business – but ask me to throw a bunch of ingredients together and come up with something, well, that’s not an episode of ready, steady, cook anyone will want to watch!
I find it is best to keep things simple when food poisoning could be involved, so there will be no jumping in at the deep end for me. One of the simplest things to make, or so I’ve been told, is a stir fry. It sounded easy enough so I headed to Asda, grabbed my culinary bits and bobs and set to it!
· Stir fry beef
· Spring onion
· Mixed peppers
· Soy Sauce
· Extra Virgin Olive Oil
· Black pepper
· Oyster & spring onion stir fry sauce
Combine 4 tbsp soy sauce with 2 tbsp cornflour in a bowl. Mix until it looks like a smooth gravy.
Add your uncooked stir fry beef to the soy mixture, just a little at a time. You want to make sure all the beef gets a good coating of the mixture. Once all your beef is covered, set the bowl to one side.
Chop up some onion, spring onion (I used 4 stalks) and mushrooms (I used 2). Chuck it all in a bowl with about a handful of mixed peppers.
Pour 2-3 tbsp of extra virgin olive oil into a frying pan and turn the heat up high. You want to get the pan so hot the oil starts to sizzle. When it starts to sizzle, add your beef and cook through until brown.
Whilst you’re doing this, grab a second pan and boil up a kettle of water, you’ll be needing this soon for the noodles. Pour the water into the pan and start to bring to the boil.
Once the beef is all cooked through, quickly transfer it to another bowl and drain off the excess sauce in the pan. I only do this because I am adding my own stir-fry sauce but you can leave it in if you’re not adding additional sauces. Once you have drained it off, get it back in the pan and back on full heat. Now add your bowl of chopped veggies to the pan and put your noodles into the pan of boiling water.
Let the noodles simmer for 4 minutes. As they simmer, add your stir-fry sauce to the beef/veggies pan and mix thoroughly.
Once your noodles have had their 4 minutes, transfer them to the beef/veggies and mix well for 1 – 2 minutes. Take the pan off the heat and serve.
In all, you can have this dish prepped and cooked in less than 20 minutes. The above easily makes enough for 2 – 3 people if you are having some side dishes too (we had prawn toast and spring rolls!). It also makes brilliant leftovers for the next day! I prefer using Shitake mushrooms for this stir-fry but regular mushrooms do just fine!
How did yours turn out?
Let the culinary adventures continue!