2 medium size onion chopped
4 small cardamon pods (slit with a knife or crush with a glass bottle)
2 tsp of cumin seeds
6 cloves of garlic & 2 inch of ginger (to make into a paste). Alternatively, you can use 2 tsp ginger and 4 tsp garlic paste from the jar.
Mix 2 tsp of each turmeric, coriander powder, cumin powder, chilli powder and garam masala with 4 tbsps of water (this is to prevent graininess in the gravy)
600g of mince beef
4 tbsps of tomato paste
2 cup of frozen peas
1 green chilli (cook as a whole)
some chopped coriander for garnish
1. Fry the cumin seeds, cardomon pods and the chopped onions with 6 tbsps full of oil on medium heat. Cook till the onions become golden brown.
2. Add the ginger garlic paste and spices (turmeric, coriander powder, cumin powder, chilli powder & garam masala) to the onion mixture and fry till aromatic, over low heat. (If the spices to stick to the post, add a little water, say about 2 tbsp or so.)
3. Then add the remaining ingredients (mince beef, tomato paste, green chilli and frozen peas) into the spice mixture, stir to mix until well combine. Allow the ingredients to simmer on low heat.
(If the mixture starts to burn, add a little water to stop the burning. )
4. When the oil starts to separate (a layer of oil form on top of the gravy), Add about a cup of water and season with salt and allow the curry to simmer for a further 10 mins.
5. Finally, garnish with chopped coriander before you serve.
Source: Fuss Free Cooking
Prepare the Noodles as per the pack instructions. Drain and set aside.
Take a frying pan or wok and heat half the oil until just before smoking point. Add the steak strips and fry for 3-4 minutes or until tender. Remove and set aside on absorbent paper.
Add the red pepper strips and spring onions to a hot pan with the remaining oil. Stir fry for 3-4 minutes until cooked but still with crunch.
Return the steak and Noodles to the pan with the Blue Dragon Stir Fry Sauce and toss to coat.
source: blue Dragon
Mix together the Marinade ingredients in a small bowl, then add the beef. Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour. Heat the oil in a wok or large fry pan over high heat.
Add the onion and spring onion. Cook for 1 minute.
Then add the beef, including the Marinade, and carrots.
Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.
Remove from heat, then toss through the sesame seeds.
Serve with rice, sprinkled with extra sesame seeds and spring onions.
Source: Blue Dragon
Cut the rump steak into thin strips. Heat the Blue Dragon Sesame Oil in a large wok and stir fry the beef over a high heat until browned.
Add the spring onions, minced chillies and Blue Dragon Chow Mein Stir Fry Sauce and heat through.
Toss the Noodles, Chinese greens and bean sprouts, stir fry for 1-2 minutes until cooked through.
Heat the vegetable oil in a wok and stir fry the steak for thirty seconds. Remove with a slotted spoon and place in a sieve to drain.
In the remaining oil stir fry the cashew nuts for 1-2 minutes until golden brown. Remove with a slotted spoon and set aside on kitchen paper.
Add Sesame Oil and the mushrooms to the wok and stir fry for 2 minutes. Add the sugar, Light Soy Sauce and 2 tablespoons of water and and stir fry for 1 minute, until bubbling and hot.
Pour the Teriyaki Stir Fry Sauce into the wok, and add the beef, spinach and cashew nuts (reserving a small number for garnish).
Stir until warmed through and the spinach has wilted, and then arrange on a plate with steamed rice, and garnish with the last of the cashew nuts, roughly chopped.
Source: Blue Dragon
