Somehow or another I ended up being lucky enough to review a cookbook for a mother and child focused website. The cookbook is called Mighty Spice Express, by John Gregory-Smith, and is simply incredible! the photography is great, the recipes are delish, and better still – a lot of them don’t contain dairy and/or gluten, or if they do contain it, it can easily be removed. The recipes are for quick dinners, lunches, desserts, entres too, and more, which makes it just my kind of book. These recipes are then divided into sections with titles like “not quite lunch”, “midweek life-savers”, etc. So, last night when dad and I were worn out and in dad’s case, sick, we decided to just whip up one of the midweek lifesaver recipes from this book. But as you can probably tell by the photo of my portion above, we had to make some changes. The most notable being the switch to mince, and using a combo of sauces. We ran out of oyster sauce halfway through, because unfortunately we were convinced we had a second bottle on hand when we didn’t, and had to switch to using the g/f hoisin.
We used mince instead of sirloin steak, and added vegetables and mint paste, rather than no vegetables and mint leaves. Oh! I also used hot sauce instead of a chilli,and cashews instead of peanuts, because really – we didn’t have much in the house, and this recipe was made at the very last second when dad staggered through the door. It turned out to be delicious, and even when doubling the recipe and scrambling to find substitutes, it still only took us around fifteen minutes to make. Not bad at all. Better still, everyone in the family loved it! There’s not even any leftovers to munch on today! So I thought I would definitely share this delicious recipe with all of you. If you’re a fan of spices, curry, etc, I really suggest at least checking this book out. If nothing else it should inspire you, or make you feel a little hungry. Gosh knows the photos made me feel hungry! But more to come on this cookbook as I make more from it in the future.
From Mighty Spice Express, by John Gregory-Smith
Beef, Chilli and Mint Stir-Fry
Serves: 2, Prep: 5 mins, Cook: 10 mins
- 140g fine egg noodles/rice noodles (I used egg for mine, and rice for dad’s)
- 2 1/2 tbsp groundnut oil
- 2 garlic cloves, chopped
- 2.5cm piece ginger, chopped
- 1 red chilli, chopped
- 2 sirloin steaks (approx. 120g each), sliced
- 1/3 cup peanuts
- 1 tsp rice wine vinegar
- 1 tbsp light soy sauce
- 3 tbsp oyster sauce (I used g/f)
- 150g bean sprouts
- 1 handful mint leaves
- Prepare the noodles according to the instructions on the packet, drain and set aside. Prepare the ginger, chilli, beef and garlic.
- Heat a wok, add 1 tbsp of the oil. Put in the peanuts and stir-fry for 1 min or until golden. Remove with a slotted spoon and put on paper towel to drain.
- Tip out the oil, then return wok to the heat and add the remaining oil and the beef. Sear for 40 secs, then stir-fry for another 30 secs to take on some colour.
- Put in the garlic, ginger and chilli and stir-fry for 2-3 minutes or until golden.
- Pour in the rice wine vinegar, soy sauce and oyster sauce, and stir well. Add the sprouts and stir-fry for another 1-2 mins, or until the bean sprouts are starting to get a little tender.
- Turn off the heat, tip in the peanuts and the mint, and stir.
- Add the noodles, stir again, and serve.