Gluten, Corn, Egg Free.Suitable for Vegetarians*.
I decided to make for my hubby's birthday dinner. I invited some friends over for eats. I didn't want to be int he kitchen preparing when they arrived so pre-cut everything and even made the sauce ready for dinner, only having to thicken it. All I had to do was whip it up when we were ready to eat, it only took 20 minutes to get to the table. Meat was tender and the veggies stayed crisp. The sauce was magic. I'll make again ad again.
Lest to say I made two sauces, one made with beef stock and the with chicken stock. I wasn't satisfied with the beef stock one so reverted to making with the chicken stock instead. I have also been converted...I used to buy pre-made stock in the carton and it always went to waste. I know I could have frozen it , but somehow never got round to it, so I've moved to stock powder for a bit, unless I'm making a stew or something that requires a lot. Might seem like a lot of ingredients, but definitely worth it and you can omit or add as many of the veggies as you want.
- Rump or top side steak cut into strips of your desired thickness. 1-3 bigger ones should do, depending on how many you're feeding and whether you want left overs. You can buy pre-cut strips but these were the ones that went all chewy on me.
- 2 teaspoon of gluten free chicken stock powder (Massell's or Vegeta) dissolved into 2 cups of boiling water. (May not require this much, it depends on how many veggies you've used.)
- 1-2 carrots but into strips/straws
- 1-2 sticks of celery cut into strips
- 10-12 green or yellow beans cuts cut into quarters
- 5-6 button mushrooms, sliced
- 1/4-1/2 red and green capsicum (peppers) sliced into thin strips.
- 1 large onion, diced finely.
- 1-2 handfuls baby spinach
- Soy sauce
- Mirin (can omit this if don't have any)
- Sweet soy sauce (can omit this if you don't have any-I actually can't understand why they call it sweet, there is nothing sweet about it lol)
- Splash of Your Inspiration at Home Caramelised Balsamic Vinegar. (Omit if you don't have any)
- Lemongrass Stir in paste ( I used gourmet garden-I did not read the ingredients. It contains whey. I have written to ask them whether that is absolutely necessary, explaining why. I'll use fresh lemon grass in the future. Didn't seem to affect me though)
- Mild Chilli Stir in Paste ( I used Garden Gourmet-Again I just read it contains lactose-will be reverting to the chilli's in the future.)
- Garlic granules
- 1 teaspoon of Your Inspiration at Home Tzatziki Dip Mix (Omit if you don't have any)
- Salt or Your Inspiration at Home Smoked Orange, Garlic and Chilli Specialty Salt
- Remove meat from the fridge, cut into strips of your desired thickness. Grind a little salt over meat. Mix meat with hands or spoon to ensure even coverage. Leave for 20-30 minutes.
- Start water boiling for rice, add desired amount of rice to cook. 1/4 -1/2 cup per person.
- Slice all veggies except baby spinach as described above.
- You can make sauce in two ways, in a fry pan when cooking the veggies or in a saucepan and add to veggies, thickening sauce just before serving. It depends on how you'd like your veggies cooked.
- Heat a little oil into fry pan, cook the meat so it's just brown, about 2- 3 minutes. DO NOT OVER COOK, otherwise it will get chewy later. Remove from pan onto a dish or plate. You will get liquid forming in the dish after you take meat off the cook. This adds to the flavour of the meal later.
- Cook onions for a few minutes until just transparent. Add carrots, celery, beans and capsicum to fry pan, stir fry for a few more minutes.
- Add 1 -1.5 cups of chicken stock to veggies, add a shake or three of garlic granules (depends on your love of garlic how much you put in), add in 2-3 small squeezes of stir through pastes 1/4 teaspoon in total. Add less chilli if you're not inclined to a bit of bite. Add a splash of soy sauce, sweet soy sauce, mirin and Your Inspiration at Home Caramelised Balsamic Vinegar. and one teaspoon of Your Inspiration at Home Tzatziki Dip Mix. Add more chicken stock if desired. Cook for approximately 7 minutes. Add meat juice from the meat you put aside. NOT THE MEAT. Keep tasting, sauce taste will mature. Add a tad more soy sauce, lemongrass or balsamic vinegar if you want more flavour.
- Make a paste of 1 tablespoon of gluten free corn flour and water.
- Add paste a bit at a time to sauce to thicken sauce. You don't want the veggies soggy.
- At the very very last minute, stir through the meat to heat. Season with salt and pepper.
- Serve with rice.