Beef Broccoli, Red Capsicum and Red Onion Sir Fry
Chinese cooking has been with us longer than Italian cuisine. Many Chinese came out with the gold rush and in Victoria avoided the head levy by coming through SA and Robe. Many were killed at Chinaman’s well on the way by earlier versions of our home-grown racists. Most country town’s had a Chinese restaurant. Not necessarily great Chinese, but something different. Chinese food can be brilliant and as good as any high quality European cuisine. I love the Flower Drum in little Burke street, but cannot afford to always have such great quality and the amazing theatre of making noodles in front of you. I adore Yum Cha and would gladly welcome its addition to South ‘Gippsland as I would proper Vietnamese food. We have a richness of cultures and foods to enjoy and share.
Ingredients
250 grams of good beef
½ a red capsicum
1 medium sized floret of broccoli
1 red onion cut into 8 segments
2 cloves of garlic minced
1 cm cube of ginger grated
Soy and chill sauce
Dry sherry or Chinese wine
Chinese Black vinegar
3Tbs oil
Packet of Egg noodles
Method
Put 2 cloves of minced garlic, 1 cm cube of grated ginger, 3 Tsp of soy sauce, 2 Tbs of chilli sauce, 1 Tbs of black vinegar and three Tbs of dry sherry (or Chinese wine) in a bowl
Cut and add thin sliver of high quality beef and marinade for 1-2 hours
Cut red onion into eights and separate the pieces, cut red capsicum into thin slices 2cm long, cut broccoli into small florets
Heat the fry pan with oil to medium high heat. Drain the beef and fry on both sides for 1-2m to brown the. Put aside
Fry red onion, red capsicum & broccoli. Add the marinade progressively and some additional water if necessary.
Add back the meat and continue to cook for 2-3 minutes until the vegetable are cooked
Separately cook egg noodles
Add egg noodles to the vegetables and meat and mix them
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