I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Friday, 29 January 2016

Szechuan Beef.



Szechuan Beef.

Serves 4.

Hot Hot Hot.

       Marinade.
In a large bowl, put in,
-400g sirloin steaks, cut into thin strips,
-1tsp cornflour,
-1tsp dark soy,
-1tbsp oyster sauce,
-1tbsp light soy sauce,
-1tbsp Shaoxing rice wine or sherry.
-3tsp ground Szechuan Pepper.
-salt/pepper.
Mix well, refrigerate, at least an hour.

        Red Sauce.
Soak 10 dried red chillies in 300ml water. 
-1tsp paprika ,
-1tsp chilli powder.
Stir to combine.
Leave aside to cool until needed.

        Vegetables.
-2 cloves chopped garlic,
-100g sliced mushrooms,
-4 spring onions,  sliced.
Drain 225g sliced water chestnuts.

          For the stir fry.
In a large wok, on high heat, fry
-chopped garlic, add
-marinaded beef and its marinade,
Stir fry until the beef is almost cooked through, add
-sliced mushrooms,
-red chillies.
Mix 
-2tsp of corn flour in the cooled chilli soaked water, pour into the wok.
Add
-spring onions,
-water chestnuts.
Leave to simmer for a few minutes.

Adjust seasoning. You may need more..
-oyster sauce,
-soy sauce,
-sugar.





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