Recipes

Beef, Tomato and Coriander Stir-fry
By Chang's
September 1, 2010

Using blade steak makes this an inexpensive meal; sliced thinly and cooked quickly the meat is tender. Steamed rice is good along side this dish or even
potato fries.

Cooking time: 10 minutes
Serves: 4
Degree of difficulty: easy

  • 400g blade steak
  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 1 large red capsicum, chopped
  • 1 large green capsicum, chopped
  • 1 tablespoon Changs Black Bean Sauce
  • 2 teaspoons Changs Thai Sweet Chilli Sauce
  • 2 medium tomatoes, chopped
  • 425g can peeled tomatoes, chopped
  • ¼ cup fresh coriander leaves

Trim meat of fat and sinew. Cut meat across the grain into very thin strips.
Heat the wok or large heavy based pan until very hot, add half the oil. Cook meat in two batches remove and set aside.

Reheat wok. Add remaining oil to hot wok; add the chopped onions and capsicum. Stir-fry for 1 minute. Add the black bean sauce, Thai sweet chilli sauce fresh tomatoes and the can of tomatoes with their juices. Cook, stirring for 2 minutes.

Return meat to the wok and stir through to warm. Add coriander, stir through. Serve immediately.

Kitchen Confidential

When a recipe calls for chopped, canned peeled tomatoes and their juice, open the can and use scissors to “chop” the tomatoes, work your way through the tomatoes several times to make sure they are well chopped.

 
 
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