Page 21 - Winter_Spring_2021_Recipe_Book

Kung Pao Beef
Ingredientsforthe marinade:
• 600g beef
• 2 tbsp tam arisauce
• 2 tbsp white rice vinegar
For the sauce:
• 1tbsp white rice vinegar
• 1 tbsp balsam ic vinegar
• 2 tbsp honey1
• Gluten free beefstock cube • 2 tbsp tam arisauce
• 1 tbsp sesam e oil
For the stir Fry:
• 3cm cube ofginger
• 3 cloves of garlic (crushed)
• 3 spring onions,chopped
• Saltand pepperto taste
• 1courgette,chopped
• Chilis (depending on spice level)
Serves:
4
T im e :
25 Mins
Method
1.M ix together the beef m arinade by com bining 2 tbsp tam arisauce,2 tbsp white rice vinegar.
2.Cutyourchicken into bite sized chunks and coat in the m arinade.Put aside for 10 m inutes w hilst you m ake the sauce.
3
.
To m ake the sauce (in a separate bow l) .
3
com bine the stock cube w ith 3 tbsp boiling w ater and m ix together.
4.Add 2 tbsp tamarisauce,2 tbsp white rice vinegar,1tbsp balsamic vinegar,2 tbsp
h o n e y a n d 1 t b s p s e s a m e o il. S e t a s id e .
5
.
In a frying pan,add 2 tbsp sesam e oil, .
5
chopped garlic and chopped ginger.Fry off and then add yourchili’s.
6 .A d d in y o u r m a rin a te d b e e f a n d c o o k fo r around 10 m inutes
Season with saltand pepper
8.In a separate saucepan,fry yourcourgette,
spring onions in sesam e oilfor a few minutes.Once cooked,add to the restof th e in g re d ie n ts a n d m ix to g e th e r w e l l.
.Pour in your sauce and continue to cook on 7
amedium heatforanother10-15minutes.
7