Family Platter Dining – Beef, Peanut and Noodles


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Eating is a social thing, its an event, its a gathering, in many cultures food and eating are critical to its core. It signifies unity bonding, family, business, even religious context. For me its about the engaging, social time without the sway or inclusions the modern technology- no phones at my tables are allowed. It can be a quiet contemplative even recovery time from a family challenge, disagreement, or it can be loud, entertaining, fun, laughter and reminiscing time.

It can be whatever you want,  all you need is food, table and people YOU like ( or even dislike sometimes!) , but for me it truly is more satisfying to watch the hubbub and dramas unfold over a platter of food that I have prepared , the mmmm and oh yeah this tastes good, just what I needed/wanted comments , or a what is this!

2015/01/img_73251.jpgTodays recipe is all about creating more time so you can sit an watch enjoy your  food the way you like too.

 

EQUIPMENT

  • Wok
  • Knife
  • Chopping Board
  • Spoon/Stirrer

INGREDIANTS

  • Steak- whichever cut you prefer I used rump steak with a good marbling from my local butchers (the piece cost me £3.23 and it fed 4!)
  • 2 Peppers Julienne style cut (strips)
  • Garlic Clove x 2  crushed and chopped
  • Ginger (size of your thumb) I grate mine on the microfile so you dont get big chunks in your mouth
  • 2 x Onions – white or red whatever you prefer
  • 2tsp Chinese 5 spice
  • 200g Noodles – I used fresh noodles from the local Chinese supermarket £1.20, but dried are good too (if dried just drop into boiling salted water for 3-4 minutes drain and dress with a little sesame oil to stop sticking ready for when you use them) 
  • 2 tbsp homemade Chicken Stock (if using stock cube use 1/2 a cube and dissolve in 125ml hot water)
  • 1 splosh ( 1 -2tsps ) Shaoxing Rice Wine
  • 2 tsp Dark Soy Sauce
  • Peanuts about 2 big handfuls
  • Beansprouts – fresh or tinned 100g
  • half a pomegranate – bashed to get the jewel like pips out (cut in half and tap with your hand or spoon and they drop out)
  • Good handful of Fresh Coriander chopped or ripped
  • Lemon Zest/Lime Zest

extras  if you want to add

  • Spring onion

HOW TO- Put it all together – its a fast meal take about 10 minutes in total

  • Take out your Steak 30 minutes before you start to cook
  • Get a frying pan hot
  • Put your wok on a medium , low heat to warm up
  • Whilst its heating  room with your room temperature steak salt and pepper it both sides
  • Put a knob of butter in your hot pan and drop in the steak immediately turn the heat down a little , without turning let the seasoned steak piece  cook for 2-3 minutes (depending on how you like it we like it medium rare), turn and allow the same time again
  • Take pan of the heat and allow the steak to rest whilst you do the rest
  • Chop garlic, ginger, chilli and onions
  • Add oil to your  ( use nut oils as they are better for you and have a higher burn rate)
  • Drop in your garlic, chilli, ginger
  • cook for 1-2 minutes stirring to stop any burning , you want a light colour
  • Add the julienne strips of pepper and bean sprouts
  • Cook for another 1-2 minutes (any sticking bits add a nice crunch I think)
  • Drop in the noodles, stock and rice wine and Chinese 5 spice and soy sauce mix /toss together
  •  Allow to cook while you dress the platter
  • Slice your rested steak into thin strips
  • Put the peanuts into your wok, with the 1/2 the coriander stir and pour out onto your platter
  • Lay the thinly sliced steak on top
  • Add more coriander ( or spring onions I didn’t have any on the day) and sprinkle your pomengranete red seeds
  • Grate fresh lemon or lime zest and serve

 

Eat, chat, laugh and enjoy

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