Beef Stir Fry Ken Hom Recipes

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BEEF STIR FRY - KEN HOM



Beef Stir Fry - Ken Hom image

Beef and noodle stir fry

Provided by katenchris

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • 1.For the beef, place the beef strips into a bowl and add the light soy sauce, rice wine and cornflour and mix well. Leave to marinate for 10-20 minutes.
  • 2.Heat a wok until very hot and then pour in the oil.
  • 3.Add the marinated beef and stir-fry for one minute, or until browned all over. Remove the beef with a slotted spoon and set aside.
  • 4.Add the onions to the wok and stir-fry for 1-2 minutes
  • 5.Pour in the water and cook for three minutes.
  • 6.Drain off the juices collected from the beef and add to the wok.
  • 7.Add the oyster sauce and stir for a minute then return the beef to the wok and add the mint leaves. Continue to stir-fry for one minute then remove from the heat.
  • 8.For the noodles, soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water.
  • 9.Cut the noodles into 7.5cm/3 in lengths.
  • 10.Heat a clean wok until hot, then add the groundnut oil. When it is very hot and slightly smoking, add the black beans, spring onions, garlic and ginger and stir fry quickly for 15 seconds.
  • 11.Add the carrots and stir fry for two minutes.
  • 12.Add the bean curd and Chinese flowering cabbage or pak choi and carefully mix together without breaking up the bean curd.
  • 13.Add all of the remaining ingredients, except the sesame oil and cook the mixture over a gentle heat for about two minutes.
  • 14.Now add the drained noodles and sesame oil and cook for a further three minutes.
  • 15.To serve, ladle some of the noodles and sauce into individual bowls or into one large serving bowl. Place the stir fried beef alongside, garnish with the spring onion and serve at once.

KEN HOM'S STIR FRIED MIXED VEGETABLES



Ken Hom's Stir Fried Mixed Vegetables image

I've just cooked this with Ginger and Chilli Baked Fish (recipe no. 72665). Thought you might like to try it too.

Provided by HappyBunny

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces broccoli
8 ounces asparagus
8 ounces pak choi
8 ounces baby corn
1 1/2 tablespoons peanut oil or 1 1/2 tablespoons vegetable oil
2 tablespoons finely chopped shallots
2 small fresh red chilies, seeded and sliced
1 1/2 tablespoons fish sauce
2 tablespoons water
2 tablespoons oyster sauce
2 teaspoons sugar
1 teaspoon salt

Steps:

  • Separate the broccoli florets and peel and thinly slice the stems on the diagonal; Cut the asparagus into 4cm pieces; Cut the chinese leaves into 4cm strips; Halve the baby corn lengthways or leave it whole.
  • Blanch the broccoli in a large pot of boiling salted water for 3 minutes; Drain and plunge them into cold water to stop them from cooking.
  • Heat a wok or large frying pan until hot; Add the oil and when it is very hot and slightly smoking, add the shallots and chillies and stir fry for 1 minute; Then add the baby corn and the asparagus; Stir fry for 30 seconds, then add the fish sauce and water, bring the mixture to the boil, cover and cook over high heat for 2 minutes.
  • Then add the broccoli and Chinese leaves together with the oyster sauce, sugar and salt; Continue cooking over high heat for 3 minutes or until the vegetables are cooked.
  • Serve immediately.

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