[image: Soba Noodle Soup with Chicken and Bok Choy] While comfort cooking and speed don’t usually coexist, this mildly spicy soup is an exception to the r...
Thursday, 30 September 2010
This is a fairly quick uncomplicated meal. I have used beef but chicken or other meat of your choice could be used. It's also good for using up left overs. Served with rice of course would be the obvious accompaniment but I love it with baked potatoes. What ever you eat it with it is quick and that is always such a bonus. You can of course up the chilli if you like it really hot. The recipe for me is spicy enough. Just nicely tongue tingling. You can also use fresh ginger chilli garlic etc but it's great sometimes just to lift the little jars out of the cupboard and measure out what you need isn't it?
Serves two generously
450g (1lb) thick sirloin steak, cut into thin strips
10ml (2tsp) sunflower oil
1/2 onion, finely chopped
10ml (2tsp) sesame oil/wok oil or any vegetable oil if you don't have these
Juice from 1 lime
1 teaspoon chilli flakes
2tbsp brown sugar
1 teaspoon ground ginger
1 teaspoon garlic granules or 2 garlic cloves, crushed
1 teaspoon ground cumin
30ml (2tbsp) soy sauce
200ml (7fl oz) coconut milk
150g (5oz) peanut butter (About two large tablespoons)
Boiled rice, noodles or baked potatoes and salad to serve
Place all the marinade igredients into a plastic bag and squish around until well mixed.
Place the beef strips into the bag with the marinade and squish around some more.
Do this for an hour before cooking at room temperature or for a couple of days in the fridge
Heat a the oil in a frying pan
Finely slice the onion and gently fry for about five minutes until it is soft and translucent
Turn up the heat and add the contents of the bag stirring to keep it moving in the pan.
Fry for about five to ten minutes or longer if you like as long as you don't want the beef rare.
Serve with your chosen accompaniment.
If I have peppers or mushrooms etc needing used up I often add them to the pan as well.