Red Meat of the Fast Kind
500g of suitable red meat for cooking as a stir fry. ( I used our farm mutton)
1 finely chopped garlic
1 tablespoon of light soy sauce
1 tablespoon sweet soy sauce
2 tablespoons of dry red wine
1/2 teaspoon of sesame oil
1-2 tablespoons of olive oil
1 red onion, roughly chopped
1 large carrot, cut into strips
1 small zucchini, cut into strips
1/4 cup of liquid vegetable stock or 1/4 low salt vegetable cube
1/2 - 1 teaspoon of cornflour
Two good handfuls of baby spinach
Method: Combine the first six ingredients and toss to coat and refrigerate for two to three hours.
When you are ready to eat, heat one tablespoon olive oil in a hot pan and stir-fry the sliced onion and carrot until it is slightly cooked. Add zucchini and cook just long enough to soften slightly. Remove from pan and add meat in batches with a little extra oil as needed. Keep the pan very hot to avoid the meat stewing.
When the meat is browned (I remove it as soon as there is only a little bit of pink left on some of the meat so that it does not toughen) combine the stock and cornflour and heat in the pan until bubbling.
Return the meat and cooked vegetables as well as the baby spinach to the pan and toss through the hot sauce until the spinach wilts.
Serve with rice or noodles.
This recipe will provide two generous serves.
sketch drawing draw graphite pencil recipe vase red meat