Recipes
From "Maple Street Co-op News", February/March 2008
Ginger Beef With Broccoli
By Sue Verstraten
We now stock organic meats in the freezer so I decided it was time for
a meat recipe. You can, however, use tempeh for this recipe. It's a
quick meal for any time, and it's packed with flavour.
Ingredients
500 g rump or fillet steak sliced with the grain into thin slices (semi-frozen
makes this easier) or a packet of tempeh
4 tbspn tamari
2 tblspn Chinese wine or dry sherry
2 cloves garlic, crushed
3 cm piece ginger, peeled and finely sliced and chopped
1/4 cup peanut oil head of broccoli, approx 400 g
200 ml beef, chicken or vegie stock
1/2 tblspn cornflour mixed with 2 tblspn water
1 large onion, sliced into thin wedges
1 carrot, cut into thin matchsticks
1 red capsicum, cut into strips chilli to taste, fresh or dried optional
Method
Slice beef and put into a bowl. Add tamari, garlic, wine and 1 tablespoon
of oil. Stir through strips and leave for 15 minutes. Cut broccoli into
bite-size pieces, cut onion, carrot, ginger, chilli and capsicum. Have
ready.
I like to use a wok, but a frypan works too. Heat 2 tablespoons of oil.
Add beef strips without any liquid and stiry fry for 11/2 minutes. If
any liquid in pan, add to stock. Add remaining oil to wok and stir fry
onion, then add ginger, broccoli, carrot, garlic. Add stock, bring to
boil, reduce, heat and simmer covered for 4 minutes. Add conflour mix.
Stir through then add beef and capsiucm. Cook 1 minute. Serve with basmati
rice.
[From "Maple Street Co-op News", February/March 2008; published by The
Maple Street Co-operative Society Ltd, 37 Maple Street, Maleny, Qld
4552, Australia, tel (07) 5494 2088, email maplest.co-op@serv.net.au,
website http://www.maplestreetco-op.com.au]