oliveoilandlemon

recipes for healthy living

Tag: stir fry

Chargrilled flat iron beef with Tossed Asian Style Vegetables

grilled flatiron and asian greens II

chargrilled flatiron and asian greens

This cut of beef is becoming very popular and I love it, make sure to trim it if there is a membrane on the outside of it but once cooked and cut across the grain is a delicious piece of meat and easy and quick to prepare. This was a real crown pleaser so I hope the cut doesnt get too expensive as it’s popularity grows!

Chargrilled flat iron beef with Tossed Asian Greens
Serves 4
4 flat iron beef steaks
2 cloves of garlic peeled chopped and mashed
salt and pepper
rapeseed oil

Trim the flat irons
Chop and mash the garlic, add salt and pepper with few glugs of rapeseed oil
Cover the beef with the marinade and leave for a few hours for the flavour to develop

Stir Fryed Asian Style Greens
1 Pak Choi cleaned and trimmed,
2 handfuls of Tender stem broccoli blanched for 3 minutes
1 handful baby corn blanched for 3 minutes
2 handful mangetout cleaned and trimmed
1 red pepper de-seeded and julienned
2 tbsp black sesame seed
4 tbsp rapeseed oil
1″ fresh ginger peeled and finely chopped
1 clove garlic

Dressing – Mix the following:-
2 tbsp sesame oil
2 tbsp olive oil
2 tsp soy sauce

Wipe off the heavy excess and cook the steaks on a hot griddle pan for few minutes each side – ideally this should be cooked rare at most medium rare.
Set aside to rest, meanwhile stir fry the vegetables by adding the oil to the hot wok and add the ginger and garlic and stir fry for a few minutes, toss in veg in the following order pepper, corn, broccoli mangetout and then the cabbage greens stir frying between each addition for a few minutes.
Pour over the dressing ingredients, toss over the sesame seeds, season and pour on to serving platter.
Carve the steaks and serve with the vegetables. Delicious 🙂

Stir Fry Surprise

Stir Fry Veg with Vermicelli Noodles

We got into stir fries for the last couple of days for some reason. Lots of veg hanging around and I also had just bought some Kecap Manis, an Indonisian soy sauce and was wanting to use it. Yesterday I used some barbq’d salmon I had in the freezer from Christmas. Today I poached a lot of chicken breasts and continued the stir frying theme using those this evening The surprise in these stir fries is some Sushi Ginger… not thai syle I know but delicious, stronger and warmer than root ginger and works wonderfully in these stir fries. If you don’t have it use the root but do try it next time with the Sushi ginger and see how it compares for you.
Serves 2
2 tbsp oil for stir frying
2 spring onions trimmed and chopped finely at an angle
1 clove of garlic finely chopped
1 red pepper deseeded and sliced at an angle into fine strips
1 small red onion thinly sliced
2 tablespoons of sushi ginger finely chopped
2 portion of rice vermicelli noodles soaked in water (gluten free)
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp kecap manis
Salt

Heat oil
Tip in the red and spring onion, and pepper. Stir fry for a couple of minutes
Season with some salt
Add garlic and sushi ginger and continue frying until veggies are nearly ready
Add chicken and stir in the noodles with a few tablespoons of water
Stir fry until chicken is warm and noodles are cooked
Season with the soys, fish sauce, lime juice and enjoy! Really lovely and even Eva ate a big bowl of it this evening.

Thai Style Veg, Griddled Fish and Herb Butter


This is a really quick and easy supper dish, simple to prepare and full of healthy flavours and of course the good fats from the Salmon make it a super health option. Based on a recipe from DCS, You can use Sea Bass or Bream as an alternative if you have it. I love herb butters – this one is a little bit different with lemon grass and fish sauce – you can make a batch and keep it in the fridge and use it to liven up any griddled fish you are preparing. The veggie options are endless; you can use pak choy, beans, broccoli, curly kale (remove the centre stalk). You can even add some cooked lentils if you like them …. All in all a delicious way to get your 5 a day…

Stir fry veg

Serves 2
2 tbsp oil for stir frying
½ head cauliflower, trimmed into florets and blanched until almost cooked and refreshed in cold water
4 spring onions trimmed and chopped into 1 inch pieces
2 oz of mangetout or green beans, washed and trimmed
1 red and 1 yellow pepper deseeded and sliced into strips
1 red chilli (more if you like it hot with seeds!) deseeded and sliced into rings
3 cloves garlic finely chopped
1 inch piece of ginger finely chopped
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp ginger syrup or honey or 2 tbsp sweet Indonesian soy sauce called kecap manis
Handful of toasted sesame seeds – optional

Heat your griddle pan for your salmon
Heat 2 tbsp oil in large frying pan or wok
Add peppers chillies garlic ginger and sauté over high heat for about 30 seconds
Add cauliflower, mange tout or beans and stir fry over high heat for about 3 minutes
(Start cooking your salmon at this point – see below)
If you are using lentils add them now
Add all liquid ingredients plus about 2 tbsp water
Cook for about another couple of minute or so until juices thicken slightly
Taste and add little extra soy or fish sauce if flavour needs little adjustment
Scatter over the toasted sesame seeds if using

Griddled Salmon
Heat griddle pan (or your BarBQ) to a high heat
Dry your fish and season with salt
Lightly pat with butter or oil on the flesh side
Place flesh side down onto the griddle (you should hear an immediate sizzle, telling you the griddle was good and hot)
Griddle on the flesh side until you see the cooking colour move up the side of the fish and when about 2/3’s up the thickness of the fish, turn over and finish on the skin side. This way you get a pretty griddle pattern on the top of the fish.

Herb Butter

1 piece of lemongrass, tough outer leaves removed, bottom half inch and top 3 inches removed –chopped incredibly finely – keep going over it so it is really fine, like dust.
Zest of half a lime
1 tbsp chopped flat leaf parsley
.5 tbsp fish sauce
Juice of half a lime
4 oz butter

Combine all the ingredients, roll up in clingfilm in a sausage shape and refrigerate until needed.

To plate up – serve the fish on top of your stir fry veg and finish with some of the herb butter.
Delicious – let me know what you think.

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