Oriental Beef Stir Fry with Ginger Pepper Jelly


  1. 750g (1.5lbs) sirloin beef, cut into 2 in. strips

  2. 1 bottle SUPERB BLEND Ginger Pepper Jelly

  3. 1 each red, green, yellow sweet peppers, cut in strips or large dice

  4. 1 christopher(chayote), cut in strips

  5. 3 stalks of sliced celery

  6. 2 large onions, cut in crescents

  7. 5 cloves of garlic, sliced thin

  8. Thumb sized piece of fresh ginger root cut in thin strips

  9. 60g(2 oz) of chopped roasted unsalted peanuts

  10. 4 stalks of green chives, sliced long

  11. 90g(3 oz) mung bean sprouts

  12. 1 medium bunch chopped fresh coriander

  13. 1 tbsp of balsamic or raspberry vinegar

  14. 90ml. (3 fl. oz.) soy sauce

  15. 2 tbsp. brown sugar

  16. 1 tbsp. of peanut and sesame oil respectively

  17. Salt and freshly ground black pepper.

Preparation:

In a bowl, combine vinegar, soy and 1/2 bottle of Superb Blends's Ginger Pepper Jelly. Add beef and marinate at room temperature for 1-2 hours or overnight in the refridgerator.

Heat a wok and add oil and sugar. Just as it begins to smoke, toss in ginger strips, garlic and onions. Stir-fry for 3 minutes.

Remove beef from the marinade with a slotted spoon and add to the wok. Add salt and pepper. Cook for 3 minutes turning often. Reserve marinade.

Add sweet peppers, christophene and celery. Cook for 3 minutes.

Add peanuts, chives, coriander greens, the reserved marinade mixture and the remainder of the Superb Blend Ginger Pepper Jelly. toss well over heat for 2 minutes and serve immediately with plain rice.

To make a splendid dressing for a salad of thinly sliced cabbage, sweet corn kernels and shredded carrots to accompany this dish add a little sugar and some vinegar to some slightly thinned ginger pepper jelly and shake well.


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