Thursday 5 June 2014

Orange Chilli Beef

Sometimes you want some takeaway but don’t want to go out because you know you can technically whip together a stirfry. If this happens to you this might be the perfect recipe for you. Sometimes I feel like I really don’t want to cook but I have ingredients in my cupboard and I’m able to pull something together that is far superior and far healthier than a local takeaway. This gave me the satisfaction of an ooey gooey sauce that I always find so moreish about Chinese takeaway, and there’s a lovely sweet sticky element that coats everything that brings my tummy happiness. There’s literally nothing to this recipe, if you’re prepared from the start of a meal everything can be very simple. In this case I used some cheap frying steak, and to get it tender I fry it first with onions and a little water before I add anything else in, you can use any type of beef you want, whatever works for you I say go for it! I also use a non-stick pan and am able to get away without using any oil to cook with which is fantastic for watching calories. I thoroughly recommend anyone investing in one, mine is a Le Creuset. Anyways, this recipe feeds 2-3. Enjoy!

Orange Chilli Beef

350g beef fry steak in thin strips
1 onion
3 large carrots
200g mushrooms
1 green or red pepper
1 chilli or however many you like
4 cloves garlic
1 bunch spring onions
3 tbsp. soy sauce
Juice and zest of one lemon + ¼ c. orange juice if orange isn’t juicy
1 tbsp. honey
1 ½ tbsp. corn flour
½ c. water
Rice to serve

To Start:
If you haven’t started your rice do so now.
Peel and slice your carrots.
Slice mushrooms, spring onion, pepper, chilli, onion, and garlic.
In a bowl, mix together corn flour 2 tbsp. soy sauce, orange juice and zest, water and honey; mix and set aside.

To cook:
In a large pan heat oil if you’re using it, add the beef and the onion, and a little water, cover it and simmer on medium for about 10-15 minutes.
Next add in the pepper, carrot and turn up the heat to high and keep uncovered at this point.
Add in the garlic, and remaining tablespoon of soy sauce.
Add in the chilli and mushrooms. Cook for 5 minutes. It’s important to cook the veg to your liking, I like mine crispy still.
Stir the sauce, and turn down the heat. If it gets too thick add some water.
Finish with the spring onions and serve over rice!