Yesterday was Sunday, I craved something from the Asian Cuisine collection. I thought to myself, I would make something I had done before but a different version. I had done a beef stew which is continental ,I learnt from my kenyan friends, its also kind of Irish. This recipe has an Asian twist to it, the soy sauce, mushrooms, green peppers...its just lovely. I got reminded of this sauce when my friend reeta put up a picture of something similar last week, whetting my apetite,lol. I also stumbled on a blog www.1qfoodplatter.com that made the recipe uncomplicated.
I decided I was going to give it a try, my non-professional idea of making the sauce(which I jotted down) matched her recipe just right.....it means its possible to guess how a meal was created by eating it more than once. This is especially true of people who take great interest in cooking.
Enough said. Lets cook.
You'll need
Make a paste of cornflour and water and add to the beef, lower the heat and allow teh beef to cook a bit more incase its still hard.
Note: I actually cooked my beef strips before the whole process, I still coated it in flour and fried it. I did that because I am not used to frying beef from the raw state. However because they are strips,they cook faster than meat chunks even when you fry from the raw state.
Add the vegetables back to the pan and add water and more seasoning to taste depending on the consistency you want.it shouldnt be too runny nor too thick.It should like the sauce in the picture below.
Serve with Basmati rice, coconut rice, thai rice or anyhow you like it actually!
How to cook basmati rice.
There are two methods, One is the absorbtion method,the other is the pasta method. I have mastered the art of cooking pasta so I dont try any other method for cooking basmati.
To cook yor basmati, bring a pot of water to boil, the water should be more than the rice in a manner that the rice cannot absorb the water. Rinse your basmati rice over until the water is clear, drain it and pour into the boiling water,cook for about 10-12 minutes. drain the water from the rice, there should be excess water.
Allow the rice to sit for 5 minutes and then fluff it up with a fork. and its ready to eat!
I decided I was going to give it a try, my non-professional idea of making the sauce(which I jotted down) matched her recipe just right.....it means its possible to guess how a meal was created by eating it more than once. This is especially true of people who take great interest in cooking.
Enough said. Lets cook.
You'll need
- Some strips of beef
- 1 tablespoon of cornflour
- beef seasoning cube
- One large green pepper
- Carrots, Julienned (cut in strips)
- One large Onion
- One table spoon of crushed ginger and garlic
- Olive oil
- Two tablespoons of Soy sauce
- Mushrooms(optional)
Make a paste of cornflour and water and add to the beef, lower the heat and allow teh beef to cook a bit more incase its still hard.
 |
| beef strips: the red screams..unhealthy..please dont eat it often |
Note: I actually cooked my beef strips before the whole process, I still coated it in flour and fried it. I did that because I am not used to frying beef from the raw state. However because they are strips,they cook faster than meat chunks even when you fry from the raw state.
 |
| cooked beef strips,sauteed mushroom, green pepper,onions,soy sauce and crushed garlic&ginger |
Add the vegetables back to the pan and add water and more seasoning to taste depending on the consistency you want.it shouldnt be too runny nor too thick.It should like the sauce in the picture below.
Serve with Basmati rice, coconut rice, thai rice or anyhow you like it actually!
 |
| This consistency is just right for me |
There are two methods, One is the absorbtion method,the other is the pasta method. I have mastered the art of cooking pasta so I dont try any other method for cooking basmati.
To cook yor basmati, bring a pot of water to boil, the water should be more than the rice in a manner that the rice cannot absorb the water. Rinse your basmati rice over until the water is clear, drain it and pour into the boiling water,cook for about 10-12 minutes. drain the water from the rice, there should be excess water.
Allow the rice to sit for 5 minutes and then fluff it up with a fork. and its ready to eat!
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