Monday, 29 August 2011

peppered steak with stir-fried spring greens

Adam Ant still has an abundance of charm and talent. To watch and listen to Stand and Deliver (see on you tube)
Perhaps this dish should be dedicated to the artful ant. In truth, it's a tenuous link - we were hungry and this is the best the cupboard could offer. It has nothing to do with said singer!
When the waves have been pretty good fun, the evening meal shouldn't take forever to prepare.

served 5 (3 large plates, 2 smaller)

  • 720g rump steak (half price justifies the amount)
  • 1 head of spring greens (other cabbage, savoy maybe, would be just as good), thinly sliced
  • 2 carrots, thinly sliced
  • 1 clove of garlic, even more thinly sliced
  • sunflower oil
  • glug of dry sherry
  • splash of soy sauce (probably light but I prefer dark)
  • freshly ground black pepper and sea salt
  • 1 birdseye chilli (youngest boy would omit this late entry), chopped
  1. the steak needs to be oiled and peppered liberally and salted before griddling to taste
  2. stirfry the carrots over a really high heat, in a little oil, then add the cabbage, then the garlic
  3. add the sherry and then the soy sauce to taste
  1. the steak has been cooked and briefly rested before slicing it reasonably thinly
  2. sprinkle the chilli over the steak before serving
  3. (if it was in the cupboard I would have...) drizzle with a little sesame oil
We ate with copious amounts of boiled rice.

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