Garlic ginger beef stir fry with peanut onion sauce
A zero-waste, sustainable recipe!
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Ingredients
1
lb Beef trim / tips
1/2
tbsp Fresh ginger
1/2
tbsp Fresh garlic
1/2
whole Fresh red chili
1
cup Soya sauce
1/2
cup Apple cider vinegar
1/2
cup orange juice
Vegetable Stir Fry
1
cup Broccoli stems, (sliced thin and cut into julienne)
1
cup Bell pepper tops, (sliced thin and cut into julienne)
1
cup Carrot peelings, (sliced thin and cut into julienne)
1
cup Mushroom stems, (sliced thin and cut into julienne)
2
whole Baby bok choy, (cut into strips)
1
tbsp grapeseed oil
1
tbsp sesame seed oil
Burnt Onion Peanut Sauce
Onion skins/peelings, from 3 large onions
Portobello mushroom Gills and peelings, from 4 large portobello mushrooms
Ginger skins, from fresh ginger used for beef
Garlic skins, from garlic used for beef
Carrot peelings
1
cup orange juice
Vegetable stock, could also be made from veg scraps
1
cup Roasted Peanuts
water to cover
1
tbsp red thai chili, finely chopped
1/2
cup soya sauce
2
splashes cider vinegar
Fried Breadcrumbs
6
slices Stale bread
1
tbsp Garlic, finely chopped
2
tbsp Whole butter
Instructions
Marinated Beef Scraps
- Mix all the ingredients together and allow to marinate for 2 to 3 hours.
- Then remove from marinating liquid, pat dry with paper towel and fry on high heat for 2 to 3 minutes.
- Serve immediately.
- Heat grapeseed & sesame seed oil in a large fry pan.
- Once the oil starts to smoke
- Add in the vegetables and stir occasionally to lightly fry.
- Season and serve.
- Put the onion and garlic skins in a metal pan and using a kitchen blow torch, char the skins. If you don’t have a kitchen blow torch you can burn them under the broiler but watch they don’t catch fire.
- Then add the charred skins into a pot with the ginger scraps, portobello scraps, carrot peelings, orange juice and then cover with water and bring to a boil.
- Simmer for 1 hour and then strain.
- Now add in a blender the charred veg stock and peanuts and allow to blend for at least 2 minutes straight.
- Then add in the chili, soya sauce, cider vinegar and puree for another minute. Lastly strain and return to a pot to heat up and serve.
- Melt the butter in a frying pan, add the garlic and saute for 30 seconds.
- Then add the breadcrumbs and stir occasionally over medium heat to make sure they don’t burn.
- When the breadcrumbs start to brown, remove and chill.