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    Recipes — stir fry

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    Beef with Red Chili Paste

    Beef with Red Chili Paste – This Beef and Red Chili Paste is from my friend Katie Chin’s new cookbook, Every Thai Cooking: Quick and Easy Family Style Recipes from Tuttle Publishing.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 2

    Ingredients

        •    10 oz beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices (330 g)
        •   
    ½ tsp all-purpose cornstarch
        •    ¼ tsp white pepper
        •   
    3 tbsps high-heat cooking oil, divided
        •    1 tsp soy sauce
        •   
    1 clove garlic, minced
        •   
    1 small shallot, finely sliced
        •   
    1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
        •   
    1 red bell pepper, thinly sliced
        •    1 tbsp freshly squeezed lime juice
        •    1 tbsp fish sauce, nam pla
        •   
    2 tsps palm or brown sugar
        •   
    ¾ cup fresh Thai or Italian basil leaves (15g)
        •    1 tbsp Roasted Red Chili Paste or store-bought(nam pla, optional)
        •   
    2 kaffir lime leaves, cut into thin strips (optional)

    Roasted Red Chili Paste (Nam Prik Pao) Recipe

        •    4 tbsps cooking oil, divided
        •   
    6 garlic cloves, minced
        •   
    6 tbsps finely chopped shallots
        •   
    1 tbsp ground red pepper, cayenne
        •   
    4 tsps fermented shrimp paste
        •   
    2 tbsps fish sauce, nam pla
        •   
    3 tbsps palm or brown sugar
        •   
    1 tbsp freshly squeezed lime juice
        •   
    1 tsp tamarind concentrate
        •   
    1 tbsp water

    Method

    1. Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.
    2. Heat ½ of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it's brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.
    3. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, fish sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.

    Roasted Red Chili Paste (Nam Prik Pao) Recipe

    1. Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan
    2. Combine the ground red pepper, shrimp paste, fish sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.
    3. Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.



    This great family recipe is thanks to Rasamalaysia Recipes at https://rasamalaysia.com/beef-with-red-chili-paste/

    Stir-Fried Beef with Asian Greens and Cashews

    This healthy beef stir-fry is a quick and easy mid-week meal.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •   650g beef rump steak, thinly sliced
        •   450g packet fresh hokkien thin noodles
        •   80ml (⅓ cup) peanut oil
        •   1 red onion, cut into wedges
        •   2 cloves garlic, thinly sliced
        •   2cm piece ginger, peeled, grated finely
        •   200g small shiitake mushrooms, trimmed
        •   60ml (¼ cup) Chinese rice wine (Shaoxing)
        •   2bn baby buk choy, trimmed, quartered lengthwise
        •   2bn baby pak choy, trimmed, quartered lengthwise
        •   1pn baby corn, halved lengthwise
        •   50g (⅓ cup) roasted cashews
        •   Sliced Chillies and coriander leaves, to serve

    Beef Marinade:

        •   60ml (¼ cup) tbs soy sauce
        •   60ml (¼ cup) sweet soy (kecap manis) sauce
        •   60ml (¼ cup) satay paste
        •   1½ tsp sesame oil
        •   2 tsp corn flour

    Method

    1. Prepare fresh hokkien noodles according to manufacturers instructions.
    2. To marinate beef, whisk soy sauces, satay paste, sesame oil and flour together in a large bowl. Add beef and toss well to coat. Marinate for 25 minutes before cooking. Drain beef well and keep drained marinade. Heat 2 tablespoons peanut oil in a large wok over high heat. Add beef and stir-fry for 3 minutes until browned and just cooked. Set aside.
    3. Heat remaining 2 tbs oil in large wok over high heat, add onion, garlic, ginger and mushrooms. Cook for 5 minutes or until onions and mushrooms have softened. Add reserved marinade and Chinese rice wine with Asian greens and baby corn. Stir-fry for 2 minutes or until Asian greens have wilted and corn is just cooked. Add beef and any beef juices with noodles and stir-fry for a further 2 minutes until noodles have warmed through.
    4. Divide Stir-fry among plates and scatter with roasted cashews. Serve with sliced chilli.

    TIPS:

    1. inese rice wine (shaoxing) is available from the Asian isle in supermarkets. Substitute with beef stock our water.
    2. Rump steak is a great all rounder and is perfect for a variety of cooking methods. Other good cuts to use for stir fry are beef blade, sirloin or scotch fillet or lamb leg steaks and backstrap/eye of loin.
    3. Meat Standards Australia (MSA) – MSA is a quality grading system designed to help you select tender, tasty and juicy beef and lamb every time. For cuts to be graded MSA, certain standards must be maintained from paddock to plate. MSA grades each cut for a number of suitable cooking methods to ensure the best eating experience. To find MSA beef or lamb look for the symbol at your butcher or supermarket.
    4. Make sure stir-fry strips are cut in even lengths and thickness, oil the meat before putting it in the pan and cook in batches to prevent it stewing.
    5. Make your own sauces rather than buying pre-made options, that way you know what is in it and there are many flavour variations.



    This great family recipe is thanks to Australian-Beef Recipes at https://www.australianbeef.com.au/recipes/stir-fried-beef-with-asian-greens-and-cashews/

      Chicken & Veg Stir-fry

      As seen on Friday Night Feast, my colourful Chinese-style stir-fry is easy, delicious and good for you, plus it’s ready in less time than it takes to order a takeaway. Feel free to mix up the veg, or swap out the chicken for another protein. Give it a go!

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 2

      Ingredients

          •   1 clove of garlic
          •   4 cm piece of ginger
          •   1 fresh red chilli
          •   2 carrots
          •   ½ a red onion
          •   1 red pepper
          •   80 g purple sprouting , or tenderstem broccoli
          •   80 g mixed mushrooms
          •   1 free-range chicken breast
          •   1 teaspoon Chinese five-spice
          •   1 tablespoon sesame oil
          •   1 teaspoon vegetable oil
          •   130 g baby corn
          •   80 g mangetout , or sugar snap peas
          •   2 wholewheat noodle nests , (130g)
          •   1 tablespoon reduced-salt soy sauce
          •   1 tablespoon black bean sauce
          •   1 teaspoon sesame seeds
          •   a few sprigs of fresh coriander

      Method

      1. Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
      2. Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
      3. Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
      4. Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
      5. Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
      6. Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
      7. Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
      8. Divide between your plates, scatter over the sesame seeds and coriander, and dig in.



      This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-recipes/chicken-veg-stir-fry/

      Teriyaki Lamb Stir-Fry

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 4

      Ingredients

          •   500g lamb strips
          •   ½ cup teriyaki sauce
          •   2 tsp oil
          •   2 small onions, cut into thin wedges
          •   2 medium carrots, cut into thin sticks
          •   1 medium red capsicum, thinly sliced
          •   200g snow peas, topped
          •   2 tbsp water
          •   200g dried egg noodles, cooked, drained

      Method

      1. Combine the lamb strips with 2 tbsp of the teriyaki sauce and half of the oil.
      2. Heat the wok, ensure it is hot. Stir-fry the lamb strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
      3. Reheat the wok, add remaining oil and heat. Add onion, carrots and capsicum and stir-fry for 2-3 minutes. Add the snow peas and stir-fry for 1 minute.
      4. Return the lamb to the wok, add the noodles, water and remaining teriyaki sauce, toss to combine. Stir-fry until noodles are hot. Serve immediately.



      This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/teriyaki-lamb-stir-fry/

      Stir-fried Pork with Ginger & Honey

      This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 2

      Ingredients

          •   2 nests medium egg noodles
          •   2 tsp cornflour
          •   2 tbsp soy sauce
          •   1 tbsp honey
          •   1 tbsp sunflower oil
          •   250g/9oz pork tenderloin, cut into bite-sized pieces
          •   thumb-sized piece ginger, finely chopped
          •   2 garlic cloves, finely chopped
          •   1 green pepper, deseeded and sliced
          •   100g mange tout
          •   1 tsp sesame seed

      Method

      1. Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
      2. Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.



      This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1897693/stirfried-pork-with-ginger-and-honey