Beef Stir Fry with Crisp Parsnips
Although I do most of the cooking, every now and then, Martin creates a meal. He is actually a very good cook, although his children still remember the time when he served up raw chicken, (they didn’t eat it!) and once when he added allspice to a meal instead of herbs!!
He is very precise in his cooking and follows a recipe exactly.
I have to make sure that we have the right ingredients other wise he does a Gordon Ramsey, swearing (not at me) banging pots and storming out of the kitchen saying, ‘how can I be expected to cook without the right ingredients!’.
I guess I am lucky now that we have moved, as we have two local shops within walking distance and two supermarkets within a short drive.
I’d like to say that Martin cooking for me is restful… it’s not really, as he still hasn’t got to grips with the new kitchen and never remembers where things are, even if he has put them away! He mutters to himself and I never know if he wants me to go out and help or if he is just talking to himself. I have to say, he is very good at chopping onions and other vegetables and he often helps me when I am cooking.
When the dish is finished, he likes to present them with garnishes, and I have to say that they are really tasty. I do encourage him as he is probably a more adventurous cook than I am.
So, this is a recipe that Martin has cooked for us, it’s very filling and doesn’t need any rice or noodles to go with it.
Ingredients: (for 4)
1 lb rump steak, I used frying steak
1 lb trimmed leeks
2 red peppers sliced
12 oz courgettes
6 tbs vegetable oil
2 garlic cloves crushed
3 tsp hoisin sauce
Peel the parsnips and cut them into very thin strips, rinse in cold water and dry
Cut the beef into thin strips
Split the leeks in half-length ways
Roughly chop the peppers
Thinly slice the courgettes
Heat the oil in a wok or large frying pan
Fry the parsnips until crisp and golden you may need to do this in batches
Stir fry the steak until golden and cooked through, remove and drain on kitchen paper
Stir fry the garlic, leeks, peppers and courgettes for about 10 mins or until golden brown and beginning to soften
Return the meat to the pan with the hoisin sauce. Season
Serve onto a plate and add the parsnip crisps on top.
by Martha Legg