Travels for Taste

Tales of travel and food with a touch of spice

Korean Beef stir-fry

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What is one to do when left with a gorgeous cut of meat? Well other than eat it as is, would have been delicious given the meat in question was a 300 gm rump of steak with a fabulous chimichurri sauce. But I had other plans for the leftover steak. ( Where did I order this gorgeous steak? It was at CAU in Blackheath where I was invited for an Argentinian Street Food Masterclass where I learnt how to make empanadas and sampled some amazing authentic Argentinian cuisine. CAU group of restaurants is raising funds for the charity Action Against Hunger with the launch of #CAUnival a month-long celebration of  ‘Friend’s Day’ or Dia do Amigo. Read all about it here )

The thought of a spicy Korean beef stir fry served with a comforting bowl of rice was very appealing. I wanted to ensure that I made the most of the succulent medium-rare cooked beef and gave the vegetables just the right amount of flavour without any flavour overpowering the already moreish chimichurri dressing.

Korean Beef Stir Fry

Korean Beef Stir Fry

Easy beef stir fry
Print Recipe
Course Main Course

Ingredients
  

  • 250 grams Beef in this case I used leftovers from a medium-rare cooked steak with a chimichurri sauce
  • 2 tbsp Sesame Oil
  • 2 – 3 cloves Garlic
  • 1/2 Red Thai chilli
  • 250 grams Vegetables carrots sliced into ribbons, green beans, bok choy
  • Chopped fresh spring onion to garnish
  • 1 tsp Red Chilli Flakes
  • Salt to taste

Instructions
 

  • Slice the beef thinly and set aside soaking in the chimichurri dressing
  • Remove the skin from the garlic cloves
  • Heat the sesame oil in a large wok and fry the garlic cloves in the hot oil until it just begins to brown. Sprinkle the dried red chilli flakes into the hot oil
  • Then add the chopped red chilli and add in the carrots followed by the beans, allow them to cook ensuring the vegetables still have a bite in them. Stir in the soy sauce and season with a little salt
  • Remove the vegetables and set aside in a bowl with a lid
  • Then add the sliced beef into the wok and stir fry on heat for under a minute as the beef is already almost cooked
  • Now reduce the heat to a minimum and add in the vegetables, add the bok choy and drizzle the chimichurri sauce over this. Mix everything well together
  • Remove from the wok and serve with the steaming hot sticky rice. Garnish with chopped spring onion for a fresh, crunchy garnish

Argentinian Lomito Steak with Chimichurri
Argentinian Lomito Steak with Chimichurri
Garlic,red chilli and dried chilli flakes in sesame oi
Garlic, red chilli and dried chilli flakes in sesame oil
Mixing the vegetables and the stir fried beef
Mixing the vegetables and the stir-fried beef

Notes

  • The chimichurri contains paprika, garlic, parsley, tangy vinegar and oil. Packed with favour this Argentinian steak sauce pairs surprisingly well with the spicy Korean flavours of the stir fry.
  • If you are serving the Korean beef stir fry with steamed rice then leave it to cook before starting on the beef, so that it is ready soon after the beef is done.
  • Light soy sauce has less salt content that’s why I generally prefer it over dark soy sauce
Korean Beef Stir Fry
Korean Beef Stir Fry

Whole Sea Bass steamed with a Rainbow side salad

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A delicious and healthy steamed fish recipe perfect for stay in #FishFriday night dinner or a lovely brunch on a lazy afternoon. The accompanying salad is colourful and full of fresh veggies that’s why I choose to call it a Rainbow Salad.

Whole Sea Bass Steamed

Print Recipe
Course Main Course
Cuisine Fusion
Servings 2 servings

Ingredients
  

  • 1 Large Sea Bass scaled andgutted
  • 1 Large Lemon
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 tsp Chives
  • Garlic sea salt as per taste
  • Red Chilli powder as per taste
  • 4 small 2 small carrotsper person
  • Handful of Green Peas pe person

Instructions
 

  • Pre-heat theoven to 200 °C
  • Wash the fish and place on the foil
  • Stuff the lemon wedges inside the fish along with the Chives, rosemary and thyme
  • Sprinkle generously with sea salt, red chilli powder and a drizzle of olive oil
  • Wrap the fish in the foil parcel and cook in the oven until it has cooked through, should take about20-25 minutes
  • Steam the veggies in a steamer
Whole Sea Bass

Rainbow Salad

Print Recipe
Course Salad
Servings 2 servings

Ingredients
  

  • 1 fresh Pepper (capsicum)
  • 1 small Red Onion
  • 1/2 Courgette
  • 1 Tomato
  • 1 tbsp Red wine Vinegar
  • 2 tbsp Chopped Parsley
  • Freshly cracked Black Pepper as per taste
  • Sea salt as per taste
  • Olive Oil – Generous amounts

Instructions
 

  • Chop all the vegetables into tiny bite sized cubes
  • Place chopped veggies in a large bowl and drizzle olive oil and add the red wine vinegar
  • Season well with sea salt and add a generous sprinkle of freshly cracked black pepper
  • Mix well
Beautiful whole Sea Bass seasoned

To Serve

  • Plate a portion of the fish and serve the steamed carrots and peas on the side.
  • Serve a generous helping of the crunchy veggies salad.
Whole steamed sea bass with a Rainbow salad

Here is another recipe to try if you are cooking sea bass:

Smoked Spanish Peppers and Zingy Mushrooms in a creamy sauce

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My love for using smoked sweet red peppers is taking over my recipes for now , I made these zingy mushrooms for a friend who popped in for brunch about 2 months ago but I have been very lazy and this recipe is finally seeing daylight. I guess the electric atmosphere of the yellow jersey clad stadium full of Brazil fans and the super tight match going on with Camroon is giving me a much needed rush of happy hormones ,add to that the frenzy of the Wimbledon matches , the air in Wimbledon is heavy with anticipation, huge posters , fluorescent tennis ball props in all windows , the traditional colours of the Wimbledon ribbons and balloons galore, the bus service from the station to the venue with hyperexcited people , everything is screaming tennis here!

Lamuyo Peppers are great for roasting as they are bigger and sweeter than their cousins the hot variety. They are juicy and crunchy and go well with garlic,basil,oregano,taste fab with cheese , think stuffed peppers grilled , just perfect for summer !

The recipe was given to me by P aunty , shes a fab cook as I have mentioned in my past posts too and her recipes are innovative, delicious and easy to make, I love pestering her to keep sending me more recipes everytime we talk 😉 .So I decided to amp up this recipe with some madness my style and use up the handsome red pepper staring at me from my fridge 😉

Ingredients:

  • 1 large pack Chestnut Mushrooms sliced
  • 1 large red Lamuyo sweet pepper
  • 8 cloves Garlic- bash and chop fine
  • 1/2 red onionchopped very fine
  • 2 chillies- (more or less acc to your taste) – chop fine
  • 3 heaped tbs flavoured soft cheese, I love using the herby Philadelphia
  • 2 tbsp  Olive Oil
  • Sea Salt to taste
  • Parsley- a handful -chopped finely

Method:

  • Roast the pepper on gas flame till the skin chars and begins to peel off, I use tongs to hold it by the stem so it can char even at the top.
  • While the pepper cools just enough to allow you to peel and reveal the smoked juicy flesh, you can use the time to wash and slice the chestnut mushrooms
  • While taking off the charred skin off the smoked pepper remember to place a dish below as it will release lots of juice which we don’t want to loose as it is one powerhouse of smoky peppery sweet flavour!
  • Heat oil in a sauce pan and saute the garlic till it turns brown and the familiar aroma of fabulous garlic begins to waft and assault your nostrils.
  • Then add the very finely chopped red onion and cook on a low flame stirring regularly till the onion is thoroughly crispy and reduces in quantity, do not let it burn.
  • Then toss in the mushrooms and the chopped smoked pepper and cook for about 2 minutes on a low flame ,stirring and making sure it does not stick to the pan or overcook
  • Then add the soft cheese ,sea salt and finely chopped parsley,mix well and cook with lid for about 1 to 1 1/2 minute.
  • Serve with garlic bread smothered in butter – eat guilt free;)

What I love about this dish , its creamy , its a bit sweet a bit more zingy and has an underlying deep smoked flavour that is robust without being overpowering ,I’d say its a new comfort food for me , what with all the moorish soft cheese in there!1-IMG_6699 (Copy)

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