“A recipe has no soul.
You as the cook,
must bring soul
to the recipe.”
~ Thomas Keller
I find it therapeutic slicing,
chopping and mincing the ingredients for a stir fry.
The preparation is so worth it,
when the fragrant food is quickly cooked and ready to serve.
Red chillies for a fiery kick and colour.
- 1 1/2 tbs rice wine vinegar
- 3 tbs soy sauce
- 1/2 tbs honey
- 1/2 tsp chilli pepper flakes
- 1/2 tsp ground cumin
- Small piece of ginger, grated
- 1 ribeye steak
- 1 tbs cornflour
- 2 tbs groundnut oil
- 1 tbs sesame oil
- 2 spring onions, cut on a diagonal
- 2 cloves garlic, thinly sliced
- 2 red chillies, sliced
- Thumb of ginger, peeled, cut lengthwise into matchstick
- Fresh coriander leaves
I use a lot of fresh ginger;
I love the spicy aromatic flavour.
I think the ribeye-cut steak is tasty and tender.
- Slice the chilled steak lengthwise into strips.
- Whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, chilli flakes, and cumin.
- Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, or up to 4 hours, in the fridge.
- Mix the cornflour with 2 tablespoons of cold water to make a slurry.
- Heat the oil in a wok over high heat until it is nearly smoking.
- Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer the beef to a bowl.
- Stir fry the chilles and garlic into the pan and stir-fry 30-45 seconds, then add the ginger and cook for 30-45 seconds more.
- Add the beef back to the pan, then the slurry.
- Sprinkle in the spring onions and mix everything together and cook for 1 minute.
- Turn the heat off and mix in the coriander leaves.
Cut the spring onions on the diagonal.
Steak first, then the vegetables, then back in with the steak.
I serve this with my Thai Fried Rice and lime wedges.
It really is delicious,