EN 9
USE
Searing steak
• To cook juicy flavorsome steaks:
• Stand the meat at room temperature for about 20 minutes before cooking.
• Heat up a heavy-based frying pan.
• Brush both sides of the steak with oil. Drizzle a small amount of oil into the hot pan and
then lower the meat onto the hot pan.
• Turn the steak only once during cooking. The exact cooking time will depend on the
thickness of the steak and how cooked you want it. Times may vary from about 2 – 8
minutes per side. Press the steak to gauge how cooked it is – the firmer it feels the more
‘well done’ it will be.
• Leave the steak to rest on a warm plate for a few minutes to allow it to relax and become
tender before serving.
For stir-frying
• Choose an induction compatible flat-based wok or a large frying pan.
• Have all the ingredients and equipment ready. Stir-frying should be quick. If cooking large
quantities, cook the food in several smaller batches.
• Preheat the pan briefly and add two tablespoons of oil.
• Cook any meat first, put it aside and keep warm.
• Stir-fry the vegetables. When they are hot but still crisp, turn the cooking zone to a lower
setting, return the meat to the pan and add your sauce.
• Stir the ingredients gently to make sure they are heated through.
• Serve immediately.
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