Stir fry with skirt of beef, green pepper and spring onion recipePosted by Fiona Nevile in Beef and Steak and Veal | 5 comments
Sometimes we need a hefty meat fix. For years it was steak every Friday night, then it was an occasional steak when we found them on sale. Now it will be skirt of beef. Not only is it economical at about £3.50 for 500g it’s tastier than steak and has a wonderful texture.
In the UK skirt is generally a largely undiscovered cut of beef. So thank you Jo and more recently Paula for pointing me in the direction of the broad range of ways to cook this superb cut. Having already made a skirt of beef casserole in the slow cooker I thought that I’d experiment with a stir fry.
Once I had chopped everything, sliced the beef and created my sauce it took just four minutes to cook. Perfect for those evening when I don’t want to spend hours attached to the cooker but want to eat a meal packed with flavour.
Stir fry with skirt of beef, green pepper and spring onion (for 2 greedy people)
250g of skirt of beef sliced as fine as you can across the grain
1 green bell pepper
1 small bunch of spring onions
1 medium mushroom
2 tsp of soy sauce
Half a tsp of garlic granules
Half a tsp of balsamic vinegar
Half a tsp of sugar
1 tsp of cornflour
3 tbsp of dry white wine
Half a tsp of honey
Half a tsp of ground ginger
3 tbsp of oyster sauce
Noodles for two cooked in water with a tsp of vegetable stock powder
In the wok:
2 tbsp of white wine and 2 tbsp of olive oil
In a bowl make a paste with the cornflour and a little of the white wine and gradually add the rest of the wine, soy sauce, garlic granules, balsamic vinegar, sugar, honey, ground ginger and oyster sauce. Add the sliced beef. Stir well and set aside while you prepare your noodles and vegetables.
Follow the manufacturers instructions for cooking your noodles adding a teaspoon of vegetable stock powder to the water.
Deseed and chop the bell pepper. Slice the spring onions diagonally. Peel the mushroom and slice fine.
Add the oil and the wine to the wok and heat until it is bubbling. Add the vegetables and cook over a high heat for two minutes. Then add the beef and the sauce cook for a further two to three minutes stirring all the time. Put the drained noodles on warm plates and top with the beef stir fry.
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Interesting to read about the black garlic – “slug pies” made me smirk!
Well Danny we could have it again tonight!?
I was amazed how tender it was when I diced the meat for the casserole. This stir fry was delicious and so quick to make.
Hello Sir Francis
I’d love to try making Cornish Pasties. Watch this space.
Skirt is, of course, what should be used to make a proper Cornish Pasty…
I always thought skirt of beef was a tougher cut requiring slow cooking so good to see it can be used in stirfries! will have to get some from my butcher!!
This was one of Fiona’s best creations. I have a feeling that a cut as tasty as skirt of beef will not remain out of the public eye for very long. The cost of the meat element in the stri-fry was £1.50 and it was every bit as good, both taste and texture, as expensive steak cuts
Hi – love this greedy stew recipe – we will double it for four greedy people!
We have been cooking with black garlic – have you come across this?