Every Women and SAMFA have you covered for this special day. Check out the below recipe, to make DAD feel extra good from the inside.
Sticky Beef & Mushroom Stir Fry
Serves 4
Ingredients:
Rice:
250ml uncooked white basmati rice
375ml water
1 tsp sea salt
Stir fry:
400g sirloin, rump or similar steak
2 tsp corn starch
2 Tbsp soy sauce
2 Tbsp sesame oil
1 Tbsp mirin
400g white button mushrooms, sliced
1 red pepper, julienned
1 bunch spring onions, sliced into large pieces
60ml oyster sauce
60ml hoisin sauce
125ml beef stock
1 tsp cornstarch Sesame seeds, for serving
Peanut oil, for cooking
Method:
For the rice:
Place rice, water and salt in a small pot over medium high heat, lid off.
Bring to a boil.
Place lid on, then turn heat down to very low.
Cook for 12 minutes.
Switch the heat off and leave for 5 to 10 minutes with the lid on to steam, then fluff with a fork.
For the stir fry:
Slice the steak into slices about 5cm long and 5mm thick.
Be sure to cut against the grain of the meat so it is tender.
Place slices in a bowl. Scatter over the cornstarch and then the soy sauce, sesame oil and mirin. Leave to marinate for 20 minutes.
Heat a wok or large non-stick frying pan until very hot.
Add a drizzle of peanut oil and swirl it around. Add the beef slices and stir-fry quickly until lightly browned.
Remove the meat from the wok and set aside.
Wipe the wok clean and reheat it on high heat.
Add a drizzle of peanut oil.
Add the mushrooms and cook until lightly golden.
Add the red pepper and spring onions and cook for a minute until slightly softened.
Pour in the oyster and hoisin sauces.
Mix the beef stock and cornstarch.
Add to the wok and mix everything together.
Bring to a simmer and cook until the sauce thickens.
Add the beef back into the pan and toss in the sauce for a minute to reheat and glaze.
Serve the saucy sticky beef and mushrooms with the fluffy white basmati. Sprinkle with sesame seeds and enjoy!
Source: SAMFA
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