Here’s a handy recipe I’ve been using for years. It’s quick, easy, tasty and cheap, much like myself.
You can do it for one person or a dozen and it always goes down well. See what you think.
You can serve this beef stir-fry with rice or anything else that takes your fancy. This time I used wok noodles.
Here are your ingredients:
- Round steak
- Soy sauce
- Baby corncobs
Using a very sharp knife, slice the steak into thin strips. If you don’t have a very sharp knife, go out and buy one. Bad knives in a kitchen will drive you crazy and probably do you an injury as well. Buy the best knives you can afford, and get a diamond sharpening block to keep them razor-edged.
Do the same with the mushrooms. If you don’t like mushrooms, that’s fine. Just leave them out.
Chop or grate the ginger. Crush the garlic and get rid of the skin.
Stir fry the garlic and ginger. I have a professional wok that I inherited from a friend who was emigrating about ten years ago. I’d encourage you to get one as well and make sure to season it properly. It takes a bit of time and effort to do this properly but any well-seasoned steel wok or cast-iron pan has far better non-stick qualities than the Teflon rubbish you buy in the shops.
Add the mushrooms.
Add the beef and the baby corn-cobs.
Cook for a few minutes until the beef is tender and the corn is crunchy.
Then add the soy sauce and the wok noodles.
Stirring constantly, cook the lot for 3 or 4 minutes. Alternatively, you can cook the noodles in a pot of water and add them to the wok. In fact that’s what I should have done but forgot, so now I’m trying to bluff my way out of it. Just cook the noodles on their own. OK?
Here’s a secret. Add some of this to your dish. It’s oyster sauce, but it won’t make the food taste fishy. Instead it gives a wonderful lift to any Oriental cooking.
Finally, serve up, eat and enjoy.
How hard could it be? Seriously.
There are lots of variations on this kind of thing, so feel free to experiment. Some people like to throw in a dash of sherry. Others like a few spring onions. It’s up to you and your own personal taste, but whatever you do, resist the unfortunate Chinese habit of adding flavour enhancers like MSG. This is not a good thing.
Keep it simple and it will be delicious.