WOK PAN Tamarind, Beef and Broccolini Stir-Fry
You can’t go wrong with a quick, easy and delicious stir-fry whipped up in under 20-minutes. The best things about a stiry-fry is you can add in as many veggies as you like and if you’re a vegetarian, this recipe works well with tofu as well. Try is out tonight!
Chef: Justine Schofield
Time: 20 minutes
2 tbsp vegetable oil
200g piece of beef fillet, very thinly sliced
3 cloves garlic, finely sliced
1 tsp freshly cracked pepper
1 bunch of broccolini, stalks trimmed
400g Vietnamese fresh rice noodles (Banh Pho)
1 tbsp tamarind puree, mixed into ¼ cup of warm water
2 tbsp dark soy sauce
1 tbsp caster sugar
½ tbsp fish sauce
Whisk the sauce ingredients together.
Heat a large wok over a high heat. Add half the oil and then the meat and fry off for a few minutes just to seal. Remove from the pan and place on a plate. Now add the garlic with the remaining oil and cook until it just starts to change colour. Add the broccolini, toss to coat, and cook for 30 seconds before adding the sauce. Return the sealed meat and any juices on the plate to the wok and bring to boil then season well with cracked black pepper. Add the noodles. Toss for a further minute to ensure the sauce thickens and all the noodles are coated. Serve immediately.
This recipes was cooked with the Character Wok Pan. Discover more on that product here.
Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 28/07.