Sunday, 22 September 2013
This is a great, simple but quick meal idea for those days you are rushed off your feet (which seems to be every day for me just now!). This tasted amazing, and you could serve it with some rice or noodles. You could change the vegetables for what ever you have in, carrots, courgette & onion would all work well too. This makes lots, so there were leftovers for lunch the next day.
300g rump steak, thinly sliced
150g chestnut mushrooms
150g kale or sliced greens
150g baby corn/mange tout
3 tablespoons oyster sauce
1.5 tablespoons soy sauce
Piece of ginger, grated
1 garlic clove, crushed
Mix the 2 sauces together & set aside.
Heat some oil in a large frying pan & quickly brown the steak strips. Remove to a warm plate. Fry the ginger & garlic for 1 minutes, then add the mushrooms. Fry those for a few minutes, then add the other veg. Stir fry for a few more minutes, then tip in the sauce. Warm the sauce through then add the steak back to the pan. let the whole thing heat up for about 5/6 minutes, then serve.
This sounds less appetising than it actually is! I have recently started college, so my time for cooking has been greatly reduced. This is a great recipe that can be bunged in the slow cooker, ready for when you get home. The juices that run out of the bacon joint are used to make a tasty sauce to pour over. I love recipes where you can put everything in together, less washing up too!
1kg bacon joint
1 pointed cabbage, cut into wedges
12 baby carrots
1 onion, quartered
1 bay leaf
8 potatoes, halved or quartered (depending on size)
150ml double cream
Place the potatoes, onion & carrots in the bottom of the slow cooker. Lay the bacon joint on top, then squash in the cabbage all round it. Pop in the bay leaf, pour in the water then put the lid on & cook on low for 6/7 hours. When ready, remove the bacon & slice up. Remove 150ml of the stock from the slow cooker, mix with cream, pepper & parsley & warm back up. Use this sauce to pour over the bacon & vegetables.