Peanut Beef Stir-fry

·         200g dried rice stick noodles

·         1 tbsp peanut oil

·         3 cloves garlic, crushed

·         2 tsp grated fresh ginger

·         550g beef mince

·         ¼ cup ketjap manis

·         2 tbsp soy sauce

·         1 tbsp sweet chilli sauce

·         1 bunch baby bok choy, chopped

·         4 green onions, thinly sliced diagonally

·         ¼ cup finely chopped peanuts

1.       Soak noodles in boiling water in a large heatproof bowl for 5 minutes, stirring to separate strands. Drain. Rinse under cold water. Drain.

2.       Heat oil in a wok or large frying pan over high heat. Add garlic and ginger; stir-fry for 1 minute. Add mince, stir-fry, breaking up lumps, for 5 minutes or until browned.

3.       Combine sauces in a small jug. Add a third of the sauce mixture to mince; stir-fry for 1 minute. Add bok choy and green onion; stir-fry for 1 minute or until tender. Add noodles to wok with remaining sauce mixture; stir-fry for 2 minutes or until heated. Spoon into serving bowls.

Honey and Black Pepper Beef

500g (1lb) Steak, cut into thin strips

2 cloves of garlic, crushed

1 onion, sliced

300g sugar-snap peas

 2 tbsp honey

2 tsp soy sauce

2 tbsp oyster sauce

3 tsp black cracked pepper

1.       Heat the wok until very hot, add 1 tbsp of the oil and swirl it around to coat the sides of the wok. Stir-fry the beef in batches over high heat. Remove and drain on paper towels.

2.       Reheat the wok, add 1 tbsp of the oil and stir-fry the garlic, onion and sugar-snap peas until softened. Remove from the wok and set aside.

3.       Add the honey, soy sauce, oyster sauce and cracked black pepper to the wok. Bring to the boil, then reduce the heat and simmer for 3-4 minutes, or until the sauce thickens slightly.

4.       Increase the heat and return the meat and vegetables to the heat. Toss for 2-3 minutes or until well combined and heated through.

Black Bean Beef

500g Beef, cut into thin strips

1 Tbsp Cornflour

2 Tbsp Soy Sauce

2 Tbsp Black Bean Sauce

2 Tsp Sugar

Oil, for cooking

1 Onion, thinly sliced

2 Cloves Garlic, finely chopped

1 Tbsp Fresh Ginger, finely chopped

1 Red Pepper, thinly sliced

90g Snow Peas

6 Spring Onions, diagonally sliced

1.  Put the beef in a non-metallic bowl. Combine the corn flour, soy sauce, black bean sauce and sugar, pour over the meat and mix well. Cover and refrigerate for 30 minutes.
2. Drain the meat, reserving the marinade. Heat the wok until very hot, add 2 tsp of the oil and swirl it around to coat the side. Stir-fry the meat in batches until browned and just cooked. Add more oil if needed. Remove all the meat from the wok.
3.  Reheat the wok, add 1 tbsp of oil and stir-fry the onion over a medium heat for 3-4 minutes, or until softened. Stir in the garlic, ginger and pepper, then increase the heat to high and cook for 2 – 3 minutes, or until the pepper is just tender.
4. Add the reserved marinade, snow peas, spring onion, and 2 – 3 tbsp water to the wok. Toss over high heat until the ingredients are well coated and the sauce is boiling. Return the beef to the wok and heat through. Season well