| This was such a good bit of improv I had to write it down immediately & post it for reference! |
| Hope you enjoy it as much as we did if you try it! : ) |
fennel & celeriac stirfry w mongolian beef
influences from chinese orange beef mixed w/ seasonal fennel, celeriac & onions flavoured w/ lemon grass, ginger, chilli, garlic & fennel fronds
IngredientsMakes: 1260g (3)
| 210g | beef flank / skirt / frying / rump steak | ||
| 4g | soy sauce | ||
| 15g | veg oil | ||
| 40g | cornflour | ||
| 130g | hotdog onions | (recipe below) | |
| 6g | veg oil | ||
| 30g | shiitake mushrooms | ||
| 1g | salt | ||
| 100g | celeriac | ||
| 180g | fennel bulb | ||
| 20g | fennel stalks | ||
| 45g | carrots | ||
| 45g | mange tout | ||
| 20g | (2) | spring onions | |
| 60g | red pepper | ||
| 80g | tangerine juice | ||
| 20g | lemon juice | ||
| 20g | lime juice | ||
| 3g | picked fresh thyme | ||
| 5g | beef stock cube | ||
| 20g | light brown sugar | ||
| 200g | boiling water | ||
| 12g | (4) | minced garlic cloves | |
| 12g | minced ginger | ||
| 20g | (2) | minced lemon grass | |
| 30g | veg oil | ||
| 10g | soy sauce |
Method
| Enough for four if you serve it w/ plain rice / egg fried rice. |
| I tried to make this TLDR bullet points but it's more whirlwind notes. . . |
| Bowl |
| Marinade the beef in soy sauce, oil & half of the cornflour. |
| Medium Pan |
| Put the hot dog onions on in the back ground ~25mins chuck the whole mushrooms on top of them - lid on. |
| Mandolin the celeriac & fennel - cut stalks & fronds off add to rest of veg. |
| Random slice the rest of the veg - julienne, rounds etc. |
| Zest & juice the fruit add picked thyme to it. 3g = ~tsp of picked leaves. |
| Make the brown sugar beef stock using the beef stock cube, light brown sugar & boiling water. |
| Small pan. |
| Add another 20g cornflour to the beef, separate the pieces, even coat it and fry off in 2 batches medium heat until crispy turn once. |
| More on this way of cooking beef here: Mongolian beef in bao buns. |
| Hot wok. |
| Add 30g veg oil, coat wok to heat oil & add the garlic, lemon grass & ginger, sizzle 1min. |
| Add the carrots, fennel stalks, red pepper & celeriac, toss to coat & cook for a couple of mins - keep it moving. |
| Then add the sliced fennel, season w/ soy sauce & cook for another couple of mins. |
| Add the remains of the cornflour from the beef ~20g to the citrus juice and stir it in. |
| Add it and the sweet beef stock to the wok, stir until it's thickenned into a smooth sauce. |
| Add the mange tout, spring onions, hotdog onions & mushrooms and mix in until they are warmed through. |
| Mix in the crispy beef and serve immediately either straight from the wok or serve in a warmed bowl! |
| Optional - not optional for me but hey! - serve w/ a side dish of sliced chilli! |
hotdog onions
slow cooked thick cut onions - soft & slightly charred
IngredientsMakes: 240g
| 50g | olive oil | ||
| 15g | garlic | ||
| 400g | (3) | onions |
Method
| Peel the onions, then cut them in half north pole to south & then in thirds. |
| Keep the thirds in one piece for cooking. |
| Heat the oil on a medium heat & add the peeled & chopped garlic. |
| Cook until soft & fragrant. |
| Add the onions in whole thirds covering the bottom of the pan. |
| Season, turn the heat down to minimum and place a lid on top. |
| Cook for about 30mins - checking after 20mins - until they are soft & nicely charred on the bottom. |
| Carefully turn them over & cook for another 10mins with the lid on. |
| Put to one side and use when required. |
minced lemon grass
fresh lemon grass minced for cooking
IngredientsMakes: 30g
| 30g | lemon grass |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices! Sign up for veg box here. |
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