Stir Fried Magic

Quick, Easy & Nutritious

Beef With Mange Tout  
454g/1lb Manx Fillet Steak
Marinade thin slices of the steak in 1 tbsp of vegetable oil, 1 tsp of sesame oil and 1 tbsp of dry sherry for 30 minutes. Stir fry the beef in a little oil for four minutes & set aside. In the wok, heat a little more oil and stir-fry for 4 minutes, 2 chopped shallots, 1 red pepper (sliced and de-seeded), 100g/4oz mange tout, 2 cloves sliced garlic and 100g/4oz Greeba mushrooms. Add the steak then marinade and season with white pepper. Heat through and serve over boiled rice.
 
Beef, Brocolli & Five-Spice  
454g/1lb Rump, Lamb or Pork Steaks
Cut the steak into thin strips and coat with a mix of tsp five-spice powder. Stir-fry the steak in a little oil for four minutes and set aside. Steam 100g/4oz broccoli for 5 minutes. Stir-fry, in a little sesame oil, 1 sliced onion, 1 large thinly sliced carrot, 8 small baby corn and 2 cloves of crushed garlic.Add the beef and a large glass of dry sherry plus 1 tbsp of soy sauce.Add the cooked broccoli and heat through. Serve immediately on fried noodles.
 
Sweet & Sour  
454g/1lb Manx Sirloin, Lamb or Pork Steak
Make a marinade of 1 tbsp of vegetable oil, 3 tbsp of sweet chilli sauce and the juice of 2 limes.Cut the meat into strips, coat with the marinade and place in the fridge for 1 hour. Stir fry the beef in a little oil for four minutes and set aside. Stir-fry, in a little vegetable oil, 2 chopped shallots, 2 diced stalks of celery, 100g/4oz pineapple, 1 green pepper (sliced and de-seeded) and 2 cloves of chopped garlic. Add all the steak and remaining marinade plus a splash of sweet sherry and a handful of bean sprouts. Bring to a bubble and serve with rice.
 
Chilli Beef  
454g/1lb Rump Steak
Cut into mouth-sized bites and stir-fry the beef in a little oil for four minutes and set aside. Stir-fry 1 chopped red onion with 1 inch of sliced fresh ginger, 2 diced chilli peppers, 1 green diced pepper and 4 chopped spring onions plus crushed clove garlic.Add the beef, 2 tbsp of soy sauce, 1tbsp of dry sherry and 1 tbsp of wine vinegar. Bring to a bubble and serve over noodles.