Hello Everyone! I actually wasn’t planning on photographing and posting today’s dish as I kind of made it up on the go. I usually plan ahead the dishes that I want to make for the week to ensure that I have all the ingredients that I need for the upcoming week – saves me time of having to go back and forth the grocery shops if I forget one or two ingredients. I actually don’t have much in the fridge right now (in terms of accompanying ingredients for my meat).

Last night I took my beef shanks out of the freezer to defrost in the fridge overnight but still not knowing what I was going to make until later on the next day. I still had the pantry essentials, such as chillies, ginger, onions, and shallots – so I decided to whip up a beef stir-fry! I also had all of the ingredients to marinade the beef in so that was good! I kind of eyeballed the measurements though so forgive me if this recipe is too bland or salty; I’m just going to go off by remembering how much of each ingredient I added to the marinade, feel free to adjust though!

PREP TIME 1 HOUR | COOKING TIME 10-15 MINS | SERVES 2-3

INGREDIENTS

For the marinade:

• 300g beef shank, sliced thinly
• 1 tbsp cornflour
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 tsp shaoxing rice wine
• Ground black pepper

• 2 stalks spring onion, cut into 1-inch long strips
• 2 red bird’s eye chillies, sliced
• 1 thumb-sized ginger, peeled and sliced
• 1/2 red onion, sliced
• 3 tbsp Sunflower oil

METHOD

1. Add all the ingredients for the marinade in a medium-sized bowl and mix together until combined. Cover the bowl with cling wrap and let the beef marinate for at least an hour before cooking.
2. Heat the sunflower oil in a medium-sized frying pan over high heat. Add the green onions and ginger. Sauté for about 2 minutes. Then add in half of the chilli slices and onions, and cook for a further 2-3 minutes. Add the beef shank slices and toss to combine. Cook for a further 5 minutes, adding a little bit of water to loosen the sauce a bit. Cook for a further 3-5 minutes or until cooked through.
3. Garnish with the remaining chillies and serve with steamed rice and asian greens.

BON APPÉTIT

– Ally xx