Avance Ultimate Wok - Breville

Stir-fries continuedThai beef and spinachstir fry1 tablespoon peanut oil2 brown onions, sliced2 cloves garlic, finely sliced1 tablespoon ginger, finely diced2 red capsicums, cut in strips1 tablespoon peanut oil750g lean beef strips150g baby spinach1⁄ cup mint leaves41⁄ cup roasted cashews21 tablespoon lime juice2 teaspoons fish sauce2 tablespoons sweet Thai chilli sauce1 teaspoons lemon grass, thinly sliced4-61. Heat the wok on high sear setting , add the oiland stir fry the garlic, ginger and onions, cookfor 2 minutes then add the capsicum. Cook for afurther 2 minutes then remove.2. Add the remaining oil then stir fry the beef insmall batches for 1-2 minutes.3. Remove when cooked and allow wok to reheatbefore stir frying next batch.4. Return all the ingredients to the wok.5. Reduce to a medium heat, setting 8, until spinachhas softened.Serve with coconut rice.Mongolian lamb750g lamb, cut into strips1 tablespoon light soy sauce1 tablespoon rice wine1⁄ teaspoon salt21 teaspoon sugar1 tablespoon soy sauce1 tablespoon rice wine1 tablespoon sesame oil2 tablespoons peanut oil2 cloves garlic, diced1 brown onion, diced1⁄ bunch shallots cut into 2cm pieces21 red capsicum, sliced4-61. Place the lamb into a bowl and mix with thelight soy and rice wine, let this marinate for30 minutes.2. While the meat is marinating place the next5 ingredients into a screw top jar and shake tomake the sauce.3. Heat the wok on high sear setting, add the oilthen vegetables, stir fry for 2 minutes thenremove, add the meat and cook for 2 minutesthen add the sauce, bring the mixture to the boil,return the vegetables to heat through.Serve with steamed rice.R18