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.
Cooking 4 Change
This is an edited extract from Cooking 4 Change created by Dick Frizzell and Christian Kasper. Profits from the sales go to four local charities, and support the Cooking 4 Change Foundation in their mission to get access to good food for everyone and create a world without hunger. Find out more at cooking4change.co.nz.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!