Frypan Recipes continued
Pepper Steak | Serves 4 |
4 pieces fillet steak
2 teaspoons black peppercorns, crushed
60g butter
2 teaspoons oil
3/4 cup dry white wine
1 tablespoon brandy or dry sherry
1.Press the crushed pepper into the steak on both sides. Allow steak to stand 1 hour in the refrigerator.
2.Heat butter and oil in frypan on setting 7. Add steaks and cook quickly on both sides to seal in the juices. Reduce heat to setting 5 and cook for desired amount (to suit your individual taste). Cover and keep warm.
3.Add wine and brandy, bring to the boil. Strain through a fine sieve.
Serve over steak.
Stir Fry Beef | Serves 6 |
2 tablespoons oil
500g topside steak, cut into thin strips
2 onions, cut into thin wedges
1 clove garlic, finely chopped
1 teaspoon finely grated fresh ginger
1 green capsicum, cut into thin strips
1 red capsicum, cut into thin strips
1 celery stalk, cut into thin diagonal strips
1 beef stock cube blended with 1 tablespoon hot water
2 tablespoons soy sauce
2 teaspoons brown sugar
1 tablespoon cornflour, blended with
2 tablespoons cold water
2 green onions, sliced into 2cm pieces
1/4 cup toasted almonds
1.Heat oil in frypan on setting 7. Cook meat, in batches until browned. Set aside.
2.Reduce heat to setting 5. Add onions, garlic and ginger, sauté until tender.
3.Add capsicum and celery, sauté for
4.Return meat to the frypan. Add onions and cook uncovered until meat is heated through. Serve with steamed rice.
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