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

Braised Belly Pork

1.5kg Belly Pork
¼ cup olive oil
lime cheeks, to serve

1 tbs brown sugar
1 tbs salt
1 tsp chilli powder
1 tsp smoked paprika
1 tsp mustard powder
1 tsp ground cumin
1 tsp dried oregano leaves
½ brown onion, finely chopped
2 garlic cloves, finely chopped

1 cup brown sugar
250ml malt vinegar
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp hot English mustard powder
2 tbs tomato sauce
2 tbs Dijon mustard
125ml bourbon 
1 onion, finely chopped
1 tomato, finely chopped
2 bay leaves
1 tsp cumin
1 tsp smoked paprika
1 jalapeno chilli, finely chopped
1 orange, peeled rind

Step 1: Preheat oven to 180°C.

Step 2: Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.

Step 3: Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.

Step 4: Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.

Step 5: Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ hours or until falling off the bone, turning 3-4 times throughout.

Step 6: Serve ribs with lime cheeks.

Serves 4

Mongolian Lamb

1½ cups (300g) White long grain rice

2 tbsps Peanut oil

600g Lamb strips

2 Cloves garlic, crushed

1cm Fresh ginger, grated

1 Medium brown onion, sliced

1 Medium red pepper, sliced

1 Medium Courgette, sliced

¼ cup (60ml) Soy sauce

1 tbsp Black bean sauce

1 tbsp Cornflour

2 tbsp Rice wine vinegar

6 Spring onions, sliced

1. Cook rice in a large saucepan of boiling water, uncovered, until just tender; drain. Cover and keep warm.
2.  Meanwhile, heat half the oil in a wok; stir-fry lamb, in batches until browned all over, remove from the pan.
3.  Heat remaining oil in the wok; stir-fry garlic, ginger and brown onions until softened. Add the pepper and courgette; stir-fry until the veg is tender.
4.  Return the lamb to the wok and add the cornflower, black bean sauce and soy sauce. Stir-fry until the sauce boils and thickens slightly.
5. Remove from the heat, stir in the spring onion and serve with rice.