450 g beef (rump steak), thinly sliced into strips
8 baby corns, chopped
10-15 mange tout peas, trimmed
small yellow pepper, cut into thin strips
small orange pepper, cut into thin strips
1 red chilli, chopped
2 garlic cloves, chopped
2 slices fresh ginger
3 tbsp Oyster sauce
3 tbsp Black Bean Garlic sauce
2 tsp honey
4-6 tbsp Oil
Marinade beef in Oyster sauce, Black Bean Garlic sauce, honey and lemon juice for 30 minutes. Heat a non-stick frying pan or wok over a high heat. Remove beef from marinade and stir-fry for 5 minutes. In separate pan stir-fry all vegetables for 3 minutes. When ready add fried vegetables to the beef, add remaining marinade from a bowl (scrape off as much as possible), stir and cook for further 2-3 minutes. Serve with plain rice. Bon appetit.
We had a roast duck and some leftovers so I thought that Chinese-style pancakes would be just a thing. And as we have a Chinese New Year tomorrow it is good to celebrate with this delicious, easy, ‘mmm’ factor snack.
Chinese Duck Pancakes
6-8 ready-made Chinese-style pancakes
2 cooked duck breasts or any duck meat, cut into strips
6 spring onions, trimmed and cut into thin strips
½ cucumber, cut into thin batons
4-6 tbsp hoisin sauce
1 tbsp butter
Heat a non-stick frying pan over medium heat. Melt the butter and add duck meat. Add 1 tbsp of hosin sauce and fry gently for 5 minutes. Meanwhile warm up ready-made pancakes. Peel them apart to separate the layers and steam or warm them up in the microwave.
First spread hoisin sauce on each pancake and then arrange the spring onions and cucumber. Add few pieces of duck and gently roll up. You can tie each pancake with chive or thin strip of spring onion. Serve immediately.