Breville HealthSmart BEW300, Инструкция пользователя

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36
STIR-FRIES
THAI BEEF
WITH BABY SPINACH
Makes 4-6 serves
INGREDIENTS
1 Tablespoon peanut oil
2 cloves garlic, finely sliced
1 Tablespoon ginger, finely diced
2 brown onions, sliced
2 red capsicums, cut in strips
1 Tablespoon peanut oil
750g lean beef strips
150g baby spinach
¼ cup mint leaves
½ cup roasted cashews
1 Tablespoon lime juice
2 teaspoons fish sauce
2 Tablespoons sweet Thai chilli sauce
1 teaspoons lemon grass, thinly sliced
METHOD
1. Heat wok on high sear setting, add oil
and stir fry garlic, ginger and onions,
cook for 2 minutes then add the
capsicum. Cook for a further 2 minutes
then remove.
2. Add remaining oil then stir fry beef in
small batches for 1-2 minutes.
3. Remove when cooked and allow wok to
reheat before stir frying next batch.
4. Add all remaining ingredients to the
wok, including beef.
5. Reduce to a medium heat, setting 8, until
spinach has softened.
Serve with coconut rice.
MONGOLIAN LAMB
WITH CAPSICUM
Makes 4-6 serves
INGREDIENTS
750g lamb, cut into strips
1 Tablespoon light soy sauce
1 Tablespoon rice wine
½ teaspoon salt
1 teaspoon sugar
1 Tablespoon soy sauce
1 Tablespoon rice wine
1 Tablespoon sesame oil
2 Tablespoons peanut oil
2 cloves garlic, diced
1 brown onion, diced
½ bunch shallots cut into 2cm pieces
1 red capsicum, sliced
METHOD
1. Place lamb into a bowl and mix with
light soy and rice wine, let this marinate
for 30 minutes.
2. While meat is marinating place the next
5 ingredients into a screw top jar and
shake to make the sauce.
3. Heat wok on high sear setting, add oil,
then remaining vegetables, stir fry for
2 minutes then remove, add meat and
cook for 2 minutes then add sauce,
bring the mixture to the boil, return the
vegetables to heat through.
Serve with steamed rice.