At lunchtime today, I had one of my favourite simple meals. So I thought I'd shared the recipe.

It's ideal if you're at work all day and don't want to slave over the cooker when you get home.
This is fresh, full of goodness, my kind of "fast food" and best of all everything is available at the Migros/COOP.


Preparation time: 5-10 minutes. Cooking-time: 10 minutes (Rice).

Basically, you'll need:

1. A nice piece of beef (Huftsteak).
   (I don't eat too much meat, so around 100-150gm/person).
2. Fresh Ginger, about 5cm long
3. A couple of cloves of fresh garlic.
4. Nice fresh spring onions.
5. Soya Sauce and 1 teaspon sugar.
6. Basmati Rice.
7. Oyster sauce (weird mix? Trust me.).
8. A nice person to share this with before going to the cinema.

Preperation (5-10 minutes).

1. Slice the beef into fairly thin slices. I like really thin (2-3mm) so it cooks quicker.
2. Dito with the ginger and the garlic.
3. Now, layer the beef and ginger/garlic in a small dish. alternating as you go.
   (The ginger and garlic gives the off it's fulll flavour and aroma to the beef.)
4. Mix the oyster and soya sauce with the teaspoon of sugar.
   (You want enough to just cover the meat, garlic and ginger).
5. Cover the meat with the sauce and place in the fridge overnight.
   (if you don't have too much time, then 30 minutes will do).

Cooking time (10 minutes):

1. Cook your rice as per the instructions on the packet and leave to stand.
2. Wash and slice the spring onions - long diagonally cut slices löök really nice.
3. Place a little oil (I use Rapsöl) in a pan.
4. Take the beef, ginger and garlic out of the fridge and place it into the hot pan.
5. Just as the the meat has finished cooking, throw in the onions.
6. Cook for a further minute.

Serving:

I simply place the wok/pan on the table with a bowl of rice. You may want to remove the ginger before you serve. But I leave it in for decoration.

Enjoy!

Nice one Harry! I guess if you wanted to give it a bit of a kick you could throw in a teaspoon of chopped chilli?

Nice recipe. I like to also marinate the beef with cornflour and water.

Hi Nev,

I love hot curries. With this dish, I'd be a little careful. The flavours are so fantastic and delicate. I tried it with chillies, but I think it spoils it.

I do make a fantastic range of curries though. Authentic, hot and delicious. And all the breads to go with it (Naan, Chapati). My wife and I got fed up of looking for decent indian restaurants every time we moved (hit and miss). And the price of going for a good India are sometimes astronomical. So she made me learn the recipes.

I can post a few of those recipes here if there is any resonance (Bhindi Masala - ladies fingers, Lamb Madras, Chicken Vindaloo, Chana - Chick Peas or Kichererbsen).

These are however much more time-consuming (like hours) so I make them in bulk on a Sunday and freeze mostly. Then take them out of the fridge when I go to work and they're defrosted by the evening.

Hi Isambard,

Yup. cornflour sounds good to me too. Thickens your sauce up a little.

You inspired me to make it tonight for dinner. Very good and quick to make!

Tomorrow I might start with a few variations. Thanks for the recipe.

fduvall

Please, Please, Please!!!!

Yes, Please Post ... Please !!!
We love Indian food and there are NO good resto in the area that we have found. Don't mind spending time cooking

Hey Harry,

Superb idea and great recipe.

The excellent thing is you can re-create this recipe for all meats, seafood and vegetables.

Do it with Chicken, Pork, Fish, Crab or Prawns and voila you have an excellent range of quick and tasty dishes.

Add different vegetables such as peppers, broccoli, bamboo shoots, baby corn, carrots, green peas, spinach, asparagus, mushrooms, etc...

I also like to add a dash of rice wine or sherry to the recipe to give it a little zing and lots and lots of chillies.

Finally, if you don't want it with rice, throw in some cooked noodles at the end of the cooking and you have a fantastic noodle stir fry.

Bon Appetit!

Sounds divine!

Your recipe seems to be based on this one? It is not allowed to quote external sources without naming them. For details, please read this thread:

Policy: Copying content, copy/paste, quoting, linking, etc.

Thanks.

Nathu - I think that is a bit unfair... The only similarity I see between the two recipes is the picture and the fact that it is a recipe for Oriental beef & ginger.

Maybe you see something I don't, but the recipe looks completely re-written and could be from any number of places, online or offline.

fduvall

Hi Nathu.

Nope. It isn't based on any article.

I wrote this myself. I merely linked a picture, which does not belong to me.

If anyone cooks this, please upload a picture else I'll do it myself next time.

Thanks!

BTW: Given that there are over 1 billion Chinese on the planet, it may be that one of them cooks something similar. Apologies in advance.

HarryBosch - I have now cooked it twice..but it never sticks around long enough for me to take a picture! Maybe next time...

Again, thanks for the recipe.

fduvall

That's supper settled for this evening then I'd be happy to see your other too when you have time..... remember to change the names to protect the innocent though

Dear Nathu,
If I may intervene here, I hardly think that anybody can claim copy right to a food recipe. If we think of the shelf meters of cookbooks in any bookshop with self respect ... 90% of the recipes are the same

BTW: for anybody interested, there was an amusing article in The Economist Xmas issue on the history of cookbooks. See here (not sure if one needs a subscription to see the article but I will give it a try)
http://www.economist.com/displaystor...ry_id=12795620

I made a few tweaks that I liked, by using sesame oil to cook the beef and adding some sesame seeds. Then a bit of sambol olak (chili sauce) on top if you like some heat...It is a great recipe to add a few things here and there.

en guete

speaking of good recipes I made a great Pork Vindaloo last night, very tasty but almost blew my hubbys head off, daren't post the recipe as I might be told off! but if anyone wants it let me know by PM very quick easy and authentic (well I thought it was)

Nicky

Don't be put off to post the recipe as you may find your day becomes filled with PM'ing people (me being first )

Surely part of the Food & Drink section is sharing tips and recipes

Put it on here, just don't take a picture or call it something protected

ok here goes

Pork Vindaloo

Ingredients
1 tsp cumin seeds
1 tsp coriander seeds
5 black peppercorns, left whole
2 green cardamom pods, seeds only
2 cloves
1cm/½in piece cinnamon
1cm/½in piece ginger, peeled and chopped
7 garlic cloves, peeled and left whole
2 - 4 large fresh red chillies (depending on preference, i used 2 large chillies and it was still a bit too hot)
3 tbsp white wine vinegar
pinch salt
about 400g of pork cubed, pork with some fat on works best to allow the curry to cook in its natural juices
3tbsp oz vegetable oil
1 medium onion, finely sliced


Method
1. Using a spice grinder or pestle and mortar, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon to a fine powder.
2. In a food processor, blend the ginger, garlic, chillies and white wine vinegar to a paste.
3. Mix the ground spice mixture with the paste until well combined and season with a pinch of salt. Rub the mixture all over the pork using your fingers, then set the pork aside, covered, to marinate for 1½-2 hours. (recommend using some plastic gloves to rub the marinade in)
4. Heat the oil in a non-stick pan. When the oil is hot, add the onion and fry for 5-7 minutes, or until golden-brown and soft.
5. Add the marinated pork pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid and cook for 35-40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary if the juices in the pan dry out. (if your pork has enough fat you will not need to add any water) Add as little water as possible as the resulting sauce should be quite thick.

This recipe is copied and pasted from BBC food but I have edited it slightly

Enjoy, it was very tasty if not a little hot with 2 large chillies used, next time i'll use just the one!