33
RECIPES
MONGOLIAN LAMBMakes 4-6 servings
INGREdIENTS
1¾ lbs lamb, cut into strips
1 tablespoon light soy sauce
2 tablespoons Chinese rice wine
½ teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons peanut oil
2 cloves garlic, chopped
1 brown onion, diced
½ bunch green onions, cut into ¾ inch piece
1 red pepper, sliced
METHOd
1. Place the lamb into a bowl and mix with
the light soy sauce and 1 tablespoon
Chinese rice wine. Allow to marinate for
30 minutes.
2. While the meat is marinating place
the salt, sugar, regular soy sauce, and
remaining rice wine, and sesame oil
into a screw-top jar and shake to make
the sauce.
3. Set the wok temperature to HIGH SEAR
and add the peanut oil. When the oil is
heated, add the vegetables and stir-fr y
for 2 minutes, then remove. Add the
meat to the wok and cook for 2 minutes.
Then add the sauce, bring the mixtur e
to a boil and return the vegetables to
heat through.
Serve with steamed rice.
TERIyAKI BEEfMakes 4-6 servings
INGREdIENTS
1¾ lbs beef strips
¼ cup soy sauce
2 tablespoons mirin
2 teaspoons sake
2 teaspoons granulated sugar (superfine
if available)
2 tablespoons peanut oil
1 carrot, finely sliced
1 zucchini, cut into batons
5 oz spinach leaves
METHOd
1. Place the beef strips into a bowl, add the
soy, mirin, sake and sugar and marinate
for 4 hours.
2. Set the wok temperature to HIGH SEAR
and heat the peanut oil. Quickly sear 1⁄3
of the beef strips to seal in the juices and
remove. Complete the process with all
the strips.
3. Add the carrot and zucchini, cook for
2 minutes, add the beef back and then
the spinach. Stir-fry unti l the spinach
has wilted.
Serve with steamed rice.
BEW800XL_IB_B12.indd 33 13/09/12 1:24 PM