I have had a such a bad cooking week. I have already mentioned the beef biryani disaster I had last weekend and since then I have tried out two very average marinated chicken recipes. All edible and at least the marinated chicken recipes weren’t time consuming but just not good enough to share with you. The recipes were from big and small bloggers as well as a well known chef so fame and size were not good indicators of quality. And the ingredients sounded like they should go well together but it was not to be.
When this happens I tend to revert to my favourite bloggers. Bloggers I know I can rely on for good food. In this case it is Nagi’s blog RecipeTin Eats. Nagi certainly lives up to her tag line of fast prep, big flavours with this honey and black pepper beef. Preparation time is 10 minutes maximum, particularly if you use minced garlic like I do and cook time in my house was about 8 minutes – more than Nagi’s but that is only because my stove is slow to heat and I don’t like getting things going until I have done all my prep. If you can heat and prep you will get this meal done super quick. The rice takes longer than the beef.
I do love my beef cooked more on the rare side which also helps with reducing cook time. I love the combination of soy and honey. That whole sweet and salty thing going on. A bit like salted caramel – though not quite as good as that particular flavour combo is just out of this world in my book.
And of course stir-fries are easy to reduce to a single serving size. The main tricks are to not use too big a pan, keep a close eye on any sauce as the smaller amounts will evaporate quickly and in this case be ready to move quickly as the beef won’t take long to cook and you don’t want to overcook it and end up with tough steak.
To make this for one I used the following ingredients:
For the sauce:
- 2 tsps of soy sauce
- 2 tsps of honey
- 1/2 tbs of oyster sauce
- 1/2 tbs of sherry
- a pinch of freshly ground black pepper
For the stir-fry
- 1 tsp of peanut oil
- 1/2 a tsp of minced garlic (equal to half a clove)
- 1/4 of a small to medium sized brown onion, sliced
- 130g of thinly sliced beef
It is important to use good quality beef, like rump or sirloin. I had pre-cut beef stroganoff in the freezer that I used. It was perhaps a little bit thick but it still worked well. I didn’t bother tenderising it. Otherwise I just followed Nagi’s instructions – it is such an easy recipe to make.
The recipe has about 340 calories.