Here is the trade secret to velvety tender stir-fried steak. Measure very carefully and follow the recipe to the letter, you will not be disappointed! The pre-soaking of the seasoned meat in the weak bicarbonate of soda solution is the secret! Complete the tenderising with a brief marination in our Honey & Soy Coat & Cook Sauce.
You will need:
400 rump steak
Ina Paarman’s Garlic Pepper Seasoning
3 T (45 ml) water
½ t (2.5 ml) bicarbonate of soda
1 x 200 ml Ina Paarman’s Honey & Soy Coat & Cook Sauce
1 large or two smaller red bell peppers, cut into strips
1 large or two smaller yellow bell peppers, cut into strips
1 T (15 ml) fresh ginger, grated
3 cloves garlic, sliced into fine strips
1 bunch spring onions, finely sliced with green tops
½ t (2,5 ml) Ina Paarman’s Vegetable Spice
Slice the beef across the grain into fine 3 mm slices. Season with Garlic Pepper Seasoning. Combine water and bicarbonate of soda in a medium bowl. Add the sliced steak and toss to coat. Allow to stand at room temperature for 10 minutes or longer.
Add 3 T of the Honey & Soy Coat & Cook Sauce. Stir to coat. Allow to marinate for a further 10 minutes. Heat 2 T oil in a large non-stick pan or wok over high heat until just shimmering.
Add the steak strips in a single layer. Cook without stirring for 1 minute. Now stir-fry gently and continue to cook, stirring occasionally, until spotty brown on both sides, no more than 1 minute longer. Transfer to a bowl. Return pan to high heat, add 1 T oil, and heat again.
Add bell peppers, ginger and garlic and cook, stirring occasionally, until vegetables are crisp-tender. Add spring onions and season vegetables with Vegetable Spice. Transfer vegetables to bowl with beef.
Pour the remaining Honey & Soy Sauce into the pan or wok and bring to the boil while stirring to deglaze all the tasty brown bits.
Just before serving, add meat / vegetable mixture and just bring to the boil.
A lovely alternative to the usual heavy mayonnaise dressed potato salads. Make this salad on the day and serve at room temperature.
You will need:
750 g small new potatoes, unpeeled
1 x 125 ml Ina Paarman’s Roasted Red Pepper Pesto
2 t (10 ml) Ina Paarman's Potato Spice
a generous handful of rocket
Cut the potatoes in half (or quarters if they are bigger). Steam or boil the potatoes until tender. Drain. While they are still hot, combine with the Pesto* and Potato Spice. Just before serving layer the potatoes with rocket.
*If Red Pepper Pesto in not yet available in your local supermarket, substitute with Basil Pesto.