- Total : 30 min Prep:15 min
- Cook : 15 min Yield : 4 servings
Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.
Pressure Cooker Beef Stroganoff
- Total : 40 min Prep : 10 min
- Cook: 30 min Yield : 6 servings
Special equipment: Pressure cooker
Toss the beef with 1/2 teaspoon each salt and pepper. Heat the oil in a pressure cooker over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes. Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes. Add the beef broth, mushrooms, carrots and celery.
Secure the pressure cooker lid and bring to high pressure over medium heat. Once at high pressure, cook for 18 minutes. Remove from the heat and, using the quick-release valve, carefully open. Stir in the neufchatel, parsley and salt and pepper to taste. Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm. Divide the noodles and beef stroganoff evenly among 6 serving bowls.
Smoky coriander beef fajitas
- Serves 4
- Hands-on time 15 min
- 2 tbsp vegetable oil for frying
- 2 large onions, thickly sliced
- 2 garlic cloves, crushed
- 300g British beef rump steak, sliced into strips
- Small bunch fresh coriander, stalks roughly chopped and leaves picked
- 2 tsp ground cumin
- 1 tbsp ground coriander
- 100g chargrilled red peppers from a jar, cut into 1cm strips
- 4 large tortillas, warmed
- 240g mini pack Tex-Mex dips (such as soured cream, guacamole and tomato salsa)
- Sliced jalapeño chillies and lime wedges (optional)
- Heat the oil in a large frying pan or wok over a high heat. Fry the onions for 3-4 minutes, then add the garlic and steak and fry for a minute more.
- Add the coriander stalks and spices, then stir-fry for another minute. Add the chargrilled peppers and cook until just warmed through, then scatter with the coriander leaves.
- Serve the steak with the warm tortillas and dips, along with jalapeños and lime wedges, if you like, so everyone can build their own fajita.
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