A dish both high in comfort and pizzazz! Tender beef strips marinated in soy sauce, served with sauteed julienne potatoes infused with chilli, smokey umami sichuan peppercorns and finished off with a splash of black vinegar for an acidic punch.
Beef Strips with Tangy & Spicy Potatoes
Beef Strips with Tangy & Spicy Potatoes
with szechuan pepper, black vinegar & fresh coriander
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Black Vinegar
- Coconut Yoghurt
- Free-range Beef Rump Strips
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Low-Sodium Soy Sauce
- Oyster Sauce
- Potato
- Radish
- Salad Leaves
- Spring Onion
- Spring Onions
- Szechuan Pepper
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
TIME FOR A SOAK
Place the potato matchsticks in a bowl. Cover in cold water and leave to soak for at least 10 minutes. Occasionally, swish the potatoes around with your hands to release the starch. On completion, drain and pat dry with some paper towel.
FLAVOUR TOWN
To make the marinade; mix the soy sauce, the oyster sauce, a drizzle of oil, a sweetener of choice and ½ the chopped coriander. In a separate small bowl, place the coconut yoghurt, ½ the marinade, mix until fully combined, and set aside. In the bowl with the remaining marinade, add the beef strips. Toss until evenly coated and set aside to marinade for 10-15 minutes.
STIR-FRIED POTATOES
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the soaked potato matchsticks. Fry for 15-20 minutes until tender, crisp and browned, shifting occasionally. In the final 2-3 minutes, add the sliced chilli and sichuan peppercorns, and fry until fragrant, shifting constantly. Add the grated garlic and fry for 30-60 seconds, until fragrant, shifting constantly. Remove from heat and add the sliced spring onion, the black vinegar, and seasoning. Mix until fully combined.
SIZZLING BEEF STRIPS & SALAD
Place a pan over a medium-high heat with beef marinade. When hot, remove the beef from the marinade and fry for 1-2 minutes per side until browned. In a salad bowl, toss the salad leaves and the radish rounds with a drizzle of olive oil and seasoning.
SOUR, SPICY & SWEET
Plate up the spicy and sour stir-fried potatoes. Side with the flavourful beef strips, the fresh salad and the yoghurt marinade sauce. Garnish with the remaining chopped coriander. Enjoy, Chef!
Potato - 200g
Low Sodium Soy Sauce - 30ml
Oyster Sauce - 15ml
Fresh Coriander - 4g
Coconut Yoghurt - 30ml
Free-range Beef Rump Strips - 150g
Fresh Chilli - 1
Szechuan Pepper - 7,5ml
Garlic Clove - 1
Spring Onion - 1
Black Vinegar - 15ml
Salad Leaves - 20g
Radish - 20g
TIME FOR A SOAK
Place the potato matchsticks in a bowl. Cover in cold water and leave to soak for at least 10 minutes. Occasionally, swish the potatoes around with your hands to release the starch. On completion, drain and pat dry with some paper towel.
FLAVOUR TOWN
To make the marinade; mix the soy sauce, the oyster sauce, a drizzle of oil, a sweetener of choice and ½ the chopped coriander. In a separate small bowl, place the coconut yoghurt, ½ the marinade, mix until fully combined, and set aside. In the bowl with the remaining marinade, add the beef strips. Toss until evenly coated and set aside to marinade for 10-15 minutes.
STIR-FRIED POTATOES
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the soaked potato matchsticks. Fry for 15-20 minutes until tender, crisp and browned, shifting occasionally. In the final 2-3 minutes, add the sliced chilli and sichuan peppercorns, and fry until fragrant, shifting constantly. Add the grated garlic and fry for 30-60 seconds, until aromatic, shifting constantly. Remove from heat and add the sliced spring onion, the black vinegar, and seasoning. Mix until fully combined.
SIZZLING BEEF STRIPS & SALAD
Place a pan over a medium-high heat with beef marinade. When hot, remove the beef from the marinade and fry for 1-2 minutes per side until browned. In a salad bowl, toss the salad leaves and the radish rounds with a drizzle of olive oil and seasoning.
SOUR, SPICY & SWEET
Plate up the spicy and sour stir-fried potatoes. Side with the flavourful beef strips, the fresh salad and the yoghurt marinade sauce. Garnish with the remaining chopped coriander. Enjoy, Chef!
Potato - 400g
Low Sodium Soy Sauce - 60ml
Oyster Sauce - 30ml
Fresh Coriander - 8g
Coconut Yoghurt - 60ml
Free-range Beef Rump Strips - 300g
Fresh Chilli - 1
Szechuan Pepper - 15ml
Garlic Cloves - 2
Spring Onions - 2
Black Vinegar - 30ml
Salad Leaves - 40g
Radish - 40g
TIME FOR A SOAK
Place the potato matchsticks in a bowl. Cover in cold water and leave to soak for at least 10 minutes. Occasionally, swish the potatoes around with your hands to release the starch. On completion, drain and pat dry with some paper towel.
FLAVOUR TOWN
To make the marinade; mix the soy sauce, the oyster sauce, a drizzle of oil, a sweetener of choice and ½ the chopped coriander. In a separate small bowl, place the coconut yoghurt, ½ the marinade, mix until fully combined, and set aside. In the bowl with the remaining marinade, add the beef strips. Toss until evenly coated and set aside to marinade for 10-15 minutes.
STIR-FRIED POTATOES
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the soaked potato matchsticks. Fry for 20-25 minutes until tender, crisp and browned, shifting occasionally. You may have to do this step in batches. On completion, add all the potato matchsticks back to the pan and add the sliced chillies and sichuan peppercorns, and fry for 2-3 minutes, until aromatic, shifting constantly. Add the grated garlic and fry for 3-60 seconds, until fragrant, shifting constantly. Remove from heat and add the sliced spring onion, the black vinegar, and seasoning. Mix until fully combined.
SIZZLING BEEF STRIPS & SALAD
Place a pan over a medium-high heat with beef marinade. When hot, remove the beef from the marinade and fry for 1-2 minutes per side until browned. In a salad bowl, toss the salad leaves and the radish rounds with a drizzle of olive oil and seasoning.
SOUR, SPICY & SWEET
Plate up the spicy and sour stir-fried potatoes. Side with the flavourful beef strips, the fresh salad and the yoghurt marinade sauce. Garnish with the remaining chopped coriander. Enjoy, Chef!
Potato - 600g
Low Sodium Soy Sauce - 90ml
Oyster Sauce - 45ml
Fresh Coriander - 12g
Coconut Yoghurt - 85ml
Free-range Beef Rump Strips - 450g
Fresh Chillies - 2
Szechuan Pepper - 22,5ml
Garlic Cloves - 3
Spring Onions - 3
Black Vinegar - 45ml
Salad Leaves - 60g
Radish - 60g
TIME FOR A SOAK
Place the potato matchsticks in a bowl. Cover in cold water and leave to soak for at least 10 minutes. Occasionally, swish the potatoes around with your hands to release the starch. On completion, drain and pat dry with some paper towel.
FLAVOUR TOWN
To make the marinade; mix the soy sauce, the oyster sauce, a drizzle of oil, a sweetener of choice and ½ the chopped coriander. In a separate small bowl, place the coconut yoghurt, ½ the marinade, mix until fully combined, and set aside. In the bowl with the remaining marinade, add the beef strips. Toss until evenly coated and set aside to marinade for 10-15 minutes.
STIR-FRIED POTATOES
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the soaked potato matchsticks. Fry for 20-25 minutes until tender, crisp and browned, shifting occasionally. You may have to do this step in batches. On completion, add all the potato matchsticks back to the pan and add the sliced chillies and sichuan peppercorns, and fry for 2-3 minutes, until aromatic, shifting constantly. Add the grated garlic and fry for 3-60 seconds, until fragrant, shifting constantly. Remove from heat and add the sliced spring onion, the black vinegar, and seasoning. Mix until fully combined.
SIZZLING BEEF STRIPS & SALAD
Place a pan over a medium-high heat with beef marinade. When hot, remove the beef from the marinade and fry for 1-2 minutes per side until browned. In a salad bowl, toss the salad leaves and the radish rounds with a drizzle of olive oil and seasoning.
SOUR, SPICY & SWEET
Plate up the spicy and sour stir-fried potatoes. Side with the flavourful beef strips, the fresh salad and the yoghurt marinade sauce. Garnish with the remaining chopped coriander. Enjoy, Chef!
Potato - 800g
Low Sodium Soy Sauce - 125ml
Oyster Sauce - 60ml
Fresh Coriander - 15g
Coconut Yoghurt - 125ml
Free-range Beef Rump Strips - 600g
Fresh Chillies - 2
Szechuan Pepper - 30ml
Garlic Cloves - 4
Spring Onions - 4
Black Vinegar - 60ml
Salad Leaves - 80g
Radish - 80g
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