– 51 –
Main Fare Meats
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4 to 6
Ingredients:
500
g
rump steak sliced
1 teaspoon chopped ginger
1 clove garlic, chopped
1 tablespoon soy sauce
1
⁄
4
cup Hoisin sauce
1
⁄
4
cup sweet chilli sauce
3 cups sliced vegetables
Method:
Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on 1100 W for 1 minute. Add soy sauce,
Hoisin sauce and chilli sauce to meat mixture. Cook
on 1100 W for 4 to 5 minutes. Add the vegetables,
cover and Cook on 1100 W for 3 to 5 minutes, stirring
halfway through cooking. Let stand for 5 minutes
before serving.
C
HILLI BEEF
Serves: 4
Ingredients:
500
g
topside beef mince
1 teaspoon minced garlic
35
g
chilli seasoning mix
400
g
tomato purée
400
g
kidney beans, drained
Method:
Place all ingredients in a 3-litre dish. Mix well. Cook
on 800 W for 16 to 17 minutes. Stir halfway through
cooking. Serve in taco shells with chopped tomatoes
and shredded lettuce or with a salad and crusty
bread.
L
AMB
P
ILAF
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600
g
lean lamb, diced
400
g
can tomato pieces
2 teaspoons garam masala
1 teaspoon dried thyme
1 cup long grain rice
600 ml hot chicken stock
150
g
natural yoghurt
freshly ground black pepper
Method:
Place the oil and onion in a 3-litre dish. Cover and
cook on 1100 W for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on 800 W for 10 minutes. Stir. Cook on 800 W for a
further 10 minutes. Add the rice and chicken stock
and cook covered on 440 W for a further 30 minutes
or until the rice is tender. Stir in yoghurt, season with
pepper and serve.
G
INGERED
P
ORK
S
TIR
F
RY
Serves: 4
Ingredients:
500
g
sliced lean pork
1
⁄
4
cup teriyaki sauce
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons cornfl our
1 onion, sliced
300
g
sugar snap peas, trimmed
1 zucchini, sliced
1
⁄
2
red capsicum, sliced
2 green onions, sliced
1
⁄
2
cup bean sprouts
1 tablespoon toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and
cornfl our in a 2-litre dish. Cover and marinate in
the refrigerator for 2 hours. Place onion in a 3-litre
dish. Cook on 1100 W for 1 to 2 minutes. Add
marinated pork and sauces and cook on 800 W for
3 to 4 minutes. Add peas, zucchini, capsicum, green
onions and bean sprouts. Cook on 1100 W for 3 to 4
minutes. Sprinkle with sesame seeds and serve with
noodles.
HINT:
It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent over
cooking.
F0003CA30QP_OI_06_180703.indd 51F0003CA30QP_OI_06_180703.indd 51 2018/7/3 9:21:002018/7/3 9:21:00
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