Indonesian -Style Stir-Fry



Indonesian -Style Stir-Fry

Serves 4

Prep and cooking time- 15 minutes

Ingredients

1 tablespoon vegetable oil (olive oil is fine)

600g rump steak, thinly sliced

2 teaspoons ground ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

2 cloves garlic, crushed

2 teaspoons chilli sauce

1 large carrot, cut into matchsticks

¼ cup kecap manis (supermarket)

¼ cup rice wine vinegar (supermarket)

150g snow peas, sliced

¼ small Chinese cabbage, thinly sliced

Steamed Basmati rice, to serve

Method

1. Heat 2 teaspoons of oil in a wok or large, deep frypan over medium-high heat.

2. When hot, add half of the beef and stir-fry for about a minute until brown all over. Remove from the pan and repeat with remaining oil and beef.

3. Reduce the heat to medium and add coriander, cumin, garlic and carrot. Stir-fry for a minute or until fragrant.

4. Add kecap manis, chilli sauce, vinegar and snow peas and simmer for 2 minutes or until snow peas are bright green.

5. Remove from the heat and stir in beef and cabbage.

6. Serve with rice

Note: kecap manis is a sweet Indonesian soy sauce and is available in many supermarkets. If unavailable, use ordinary soy and add 1 tablespoon brown sugar.Rice wine vinegar is a very mild, sweetish vinegar. It is usually found in the Japanese food section of the supermarket.

Recipe Source: adapted from a recipe in delicious, ABC, September 2005

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