Gastroback Design Wok Advanced Pro Operating Instructions Manual page 79

BEEF
Thai beef and spinach stir-fry
Makes 4 servings
Ingredients:
approx. 180 ml peanut oil, divided
2 brown onions, sliced
2 cloves garlic, finely sliced
1 tablespoon ginger, finely diced
2 red bell peppers, cut in strips
approx. 750 g lean beef strips
approx. 150 g baby spinach
4 tablespoons mint leaves
approx. 60 g roasted cashews
1 tablespoon (15 ml) lime juice
2 teaspoons (10 ml) fish sauce
2 tablespoons (30 ml) sweet Thai chili
sauce
1 teaspoon (15 ml) lemon grass, thinly
sliced
Method:
1. Set the wok temperature to ›High
Sear‹. Add 1 tablespoon (20 ml) oil
and stir-fry garlic, ginger and oni-
ons. Cook for 2 minutes. Then add
bell peppers. Cook for 2 minutes
more and then remove.
2. Add remaining oil (1 tablespoon;
20 ml) and stir-fry beef in small bat-
ches for 1 - 2 minutes.
3. Remove when cooked and allow
wok to reheat before stir-frying next
batch.
4. Return all the ingredients to wok.
5. Reduce the wok temperature to heat
setting 8, and cook until spinach has
softened.
Serve with coconut rice.
Note:
Remove each batch when cooked and
allow the wok to reheat before shal-
low frying the next batch. By cooking
in small batches, the heat of the oil
remains constant.
Teriyaki beef
Makes 4 – 6 servings
Ingredients:
2 tablespoons (30 ml) peanut oil
approx. 750 g beef strips
approx. 60 ml soy sauce
2 tablespoons (30 ml) mirin
2 teaspoons (10 ml) sake
2 teaspoons granulated sugar (superfine
if available)
1 carrot, finely sliced
1 zucchini, cut into batons
approx. 150 g spinach leaves
Method:
1. Place beef strips into a bowl, add
soy, mirin, sake and sugar and mari-
nate for 4 hours.
2. Set the wok temperature to ›High
Sear‹ and heat the peanut oil. Quic-
kly sear 1/3 of the beef strips to seal
in the juices and remove. Complete
the process with all the strips.
3. Add carrot and zucchini, cook for
2 minutes, add beef back and then
spinach. Stir-fry until the spinach has
wilted.
Serve with steamed new potatoes.
79