Hi Gals and apparently Guys.
My recipe entry today in the search for Australia's Best Blogger -Come- Chef Competition is one of the dishes my mum served up loads when I was a kid.....Chinese Pepper Steak. I always used to love it when I saw this bubbling away on mum's stove. Yes, this recipe has been passed down from mother to daughter and my new family loves it just as much as I did when I was a kid. So what's to love here people??? I'll tell you, it's quick, tasty, has green stuff in it the kiddos will eat and you can go heavy handed on the pepper or not, depending who is your audience. So really I should be saying what's not to love!!!! When the Beach House Brat first saw it, his first words were 'yum'!!!! Surprising considering the amount of 'green stuff' in it.
This recipe makes use of the Gourmet Garden garlic and the ginger and they worked just fine. Adding flavour for very few calories.
This is a quick stir fry, with a lovely rich thickened soy pepper sauce. It goes beautifully with the beef and I guarantee it will be speedily woofed down by your family just as it was by mine. Oh and moulding that rice there was a first for me and it worked first go. I encourage you to try it. Just firmly pack hot rice into a little ramikin with a spoon, place the serving plate on top of the ramekin, turn it over, give it a thump and hey presto, you will feel like you are dining out. Mr Beach House's comment ...."I bet you won't do that on my plate"....I betcha I did!!!!! Love that this competition is pushing me to come up with the goods.
Chinese Pepper Steak
500g sirloin or fillet steak
1 tablespoon of oil
2cm/ 1inch ginger grated
1 large clove garlic grated
Freshly ground pepper to taste (1/2 teaspoon at most)
1 green/red capsicum chopped
1 onion thinly sliced
2 spring onions diced
1 tablespoon of corn flour
1/4 cup of soy sauce
1/2 teaspoon sugar
3/4 cup beef stock
1 small can of sliced water chestnuts drained
Combine soy sauce, flour, beef stock and sugar in a jug. Stir to dissolve any lumps in the flour and set aside.
Heat oil in a fry pan add garlic, ground pepper and ginger and cook for 1 minute until fragrant, being careful not to burn it.
Add meat in batches and lightly cook. Remove the steak from pan and place on a plate so that meat stays tender.
Add onions and capsicum cook for several minutes. Add water chestnuts
Add stirred soy mixture
Return steak to the pan along with any resting juices.
Stir in shallots and allow the sauce to thicken. Serve with steamed rice. And Enjoy!!!!
Serves 4, (Two adults and 2 kids)
Post Script: I won my round of the Garden Gourmet Cook Off with this recipe. Have a look at the full story here
I've just had a click around the competition and there are some fabulous recipes being made with these Gourmet Garden herbs and spices. These little tubes are really growing on me. I never went near them before, but now I think they are going to become part of the 'furniture' in my fridge. They are handy and I am saving $$$$$$ because I am not throwing out unused herbs. My American bloggy friends are also commenting that they use them particularly in the long winter months, when their own herb gardens are not producing.
I am loving being part of this competition and will happily bring you another instalment of what we eat at the Beach House tomorrow. Be seein' ya!!!!!!!!
You can find all my recipes here
Today I am partying here