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Searing steak
To cook juicy flavoursome steaks:
1 Stand the meat at room temperature for about 20 minutes before cooking.
2 Heat up a heavy-based frying pan.
3 Brush both sides of the steak with oil. Drizzle a small amount of oil into the hot pan and
then lower the meat onto the hot pan.
4 Turn the steak only once during cooking. The exact cooking time will depend on the
thickness of the steak and how cooked you want it. Times may vary from about 2 – 8
minutes per side. Press the steak to gauge how cooked it is – the firmer it feels the more
'well done' it will be.
5 Leave the steak to rest on a warm plate for a few minutes to allow it to relax and
become tender before serving.
For stir-frying
When stir-frying be careful to lift the pan clear of the surface if tossing the ingredients.
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Sliding the pan across the cooktop surface may scratch it.
1 Choose an induction compatible flat-based wok or a large frying pan.
2 Have all the ingredients and equipment ready. Stir-frying should be quick. If cooking
large quantities, cook the food in several smaller batches.
3 Preheat the pan briefly and add two tablespoons of oil.
4 Cook any meat first, put it aside and keep warm.
5 Stir-fry the vegetables. When they are hot but still crisp, turn the cooking zone to a
lower setting, return the meat to the pan and add your sauce.
6 Stir the ingredients gently to make sure they are heated through.
7 Serve immediately.
COOKING GUIDELINES
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