Saturday’s are very busy in The Cottage as we always treat ourselves to a lovely breakfast, reading the paper and enjoying having a leisurely morning. We both are involved in the local soccer club, so we attend most matches which are normally on a Saturday. Last Saturday was also my gig at the CorkCity Radio station on. So basically, we have been busy all day. We finally made it back home around 8ish and we were both hungry but due to the time, didn’t want to stuff ourselves – what better dish than a stir fry. Mr T still had some steak leftover from the day before and for some reason, we always seem to have broccoli living in our fridge. So here is what I came up with – a perfect Saturday night stay in dinner – beats any take away 🙂
Beef stir fry with walnuts
- 400g lean beef (thinly sliced)
- 200g broccoli (cleaned and separated into florets), Clove garlic, crushed Vegetable oil
- 1 tsp ginger, grated
- 100g walnut, chopped
- 1 tbsp dry sherry
- 1 tsp soy sauce
- 1/2 sugar
- 2 tsp corn flour
- 2 tbsp water
- Ready to wok noodles
- Salt & pepper
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| Beef Stir fry with broccoli & walnuts |
Season the beef with salt & pepper. Heat about 2 tbsp of the oil in a wok or large frying pan. Stir fry the broccoli for a few minutes (you still want the vibrant green and crunch), remove and set aside.
Add about 2-3 tbsp more of the vegetable oil, wait until heats up and add the garlic a d ginger. Fry until slightly cooked (be careful not to burn the garlic, otherwise you will have to start over again as garlic gets very bitter when it burns). Add the beef and cook for about 6-9 minutes. Add the walnuts.
Mix the sherry, soy sauce and sugar together. Make a paste of the water and cornflower. Then mix well with the sherry mixture. Add to the wok, stirring all the time. Bring to a light boil until the sauce thickens (that can happen quite quickly). Just before serving, add the broccoli and noodles and stir well thought the mixture until well heated.
