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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