Not only is Cooking 4 Change packed with delicious recipes from well-known Kiwis, all profits go towards local charities. This stir-fry by boxer Joseph Parker is one of the recipes we've put on the dinner menu.
Serves: 4
INGREDIENTS
2 cloves garlic, crushed
1 long red chilli, deseeded and thinly sliced
zest and juice of 1 orange
¼ cup soy sauce
2 tablespoons mirin
1 tablespoon each sesame oil, grated fresh ginger
350 grams stir-fry beef (I used SIlver Fern Farms)
2 tablespoons olive oil
salt and freshly ground black pepper, to taste
Rice Noodle Salad
100 grams dried vermicelli rice noodles
handful cherry tomatoes, halved
2 spring onions, thinly sliced
1 small green capsicum, deseeded and thinly sliced
1 cup bean sprouts
¼ cup each: coarsely chopped coriander and basil leaves
Dressing
juice of 1 lime
2 tablespoons each: fish sauce, soy sauce
1 teaspoon each: sugar, sweet chilli sauce, sesame oil
METHOD
Place the garlic, chilli, orange zest and juice, soy sauce, mirin, sesame oil and ginger in a bowl and mix well to combine. Set aside.
Place the beef in a bowl, toss through the oil and season with salt and pepper.
Heat a large frypan over a high heat and brown the meat in a single layer for 2–3 minutes. Add the garlic mixture to the pan. Bring to the boil and simmer for 2 minutes until starting to thicken. Remove the pan from the heat and set aside to rest.
Meanwhile, for the rice noodle salad, place the vermicelli rice noodles in a large bowl, pour over boiling water and set aside to soak for 10 minutes or until soft. Drain and place in a mixing bowl. Add the remaining salad ingredients and toss to combine.
For the dressing, place all the ingredients in a jar. Shake to combine.
Toss the dressing through the salad and place on a serving platter. Top with the beef before serving.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!