Episode 158: Cindy's Menu

Stir Fry of Beef, Carrots, Snake Beans, Ginger and Garlic

Serves 4

Ingredients:
3 tablespoons/45 ml olive oil
2 large shallots, thinly sliced
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
1 pound/450 g New York steak or filet mignon steak, fat and sinew trimmed, meat sliced into thin strips
1 large carrot, peeled and thinly sliced diagonally
6 ounces/170 g green beans, cut diagonally into 3-inch/8-cm pieces
6 ounces/170 g yellow wax beans, cut diagonally into 3-inch/8-cm pieces
1/4 cup/55 ml sweet Chinese rice wine (mirin)
1/4 cup/55 ml reduced-sodium soy sauce
1/4 cup/55 ml water
1 tablespoon/15 g oyster sauce
1 cup/75 g bean sprouts
3 large green onions, thinly sliced diagonally
1 teaspoon/5 ml toasted sesame oil
Fresh cilantro leaves, for garnish
2 teaspoons/4 g toasted sesame seeds
Steamed rice (optional)

Method:

Place a large wok over a high heat. Once the wok is very hot add 1 tablespoon/15 ml of olive oil and swirl the wok to coat with the oil. Add ½ of the shallots, garlic and ginger to the hot wok, then immediately add ½ of the beef.

Stir fry for about 2 minutes or until the beef is semi cooked to medium-rare doneness. Immediately transfer the beef mixture to a baking sheet and set aside.

Return the wok to high heat and repeat this process with 1 tablespoon/15 ml of olive oil, the shallots, garlic, ginger and beef. Working in two batches will allow the beef to sear properly and transferring the beef mixture to a baking sheet prevents it from overcooking.

Return the empty wok to high heat and add the remaining 1 tablespoon/15 ml of olive oil, the carrots and beans. Stir fry for about 3 minutes or until the vegetables soften slightly.

Add the rice wine, soy sauce, water and oyster sauce and continue to stir fry for a further 4 minutes or until the vegetables are crisp-tender and the sauce reduces slightly.

Add the bean sprouts and stir fry 1 minute longer. Return the beef mixture to the wok and add the green onions. Stir fry for 2 minutes or until the beef mixture is heated through.

Stir in the sesame oil and remove from the heat. Divide the stir fry among 4 serving dishes, mounding in the center, and sprinkle with the cilantro leaves and sesame seeds. Serve immediately with steamed rice, if desired.

Filo Lemon Curd Tarts with Fresh Raspberries

Serves 4

Ingredients:

For the filo pastry shells:
6 sheets filo pastry (each about 17x12 inches/43x30 cm)
1/2 stick/65 g unsalted butter, melted

For the lemon curd:
4 large eggs
1 cup/200 g sugar
1/2 cup/115 ml fresh lemon juice
1 tablespoon/5 g grated lemon peel
1 stick/113 g salted butter, diced

For assembling the tarts:
9 ounces/250 g fresh raspberries
4 fresh mint sprigs, for garnish
Powdered sugar, for garnish

Method:

To make the filo pastry shells:

Preheat the oven to 350°F/180°C. Place 1 sheet of filo pastry on a flat dry surface and brush with some melted butter. Place another sheet of filo pastry on top of the first sheet and brush with more melted butter.

Repeat this process until all 6 sheets of the filo are stacked on top of each other. Cut the stack of filo sheets crosswise in half then lengthwise in half, forming 4 equal rectangular pieces. Gently press each stack of filo, buttered side down, into a shallow 4 1/2-inch-/11-cm-diameter tart pan.

Turn the pans over and trim away the excess pastry with a sharp knife, leaving 1/2 inch/1 cm of pastry above the rims of the tart pans. Place the tart pans on a heavy baking sheet. Bake the filo pastry tart shells for 15 to 20 minutes or until dark golden brown. Carefully lift the shells from the pans and place them on a rack to cool completely.

To make the lemon curd:

Bring a large saucepan of water to a boil over medium-high heat. Decrease the heat to low. Whisk the eggs, sugar, lemon juice and zest in a medium stainless steel or glass bowl to blend. Place the bowl over the hot water and whisk in the butter.

Continue to whisk for about 3 minutes or until the curd has become thick and creamy and coats the back of a spoon. Remove from the heat and whisk until most of the heat from the curd dissipates. Set the curd aside to cool completely, stirring occasionally. The curd will continue to thicken as it cools.

To assemble the tarts:

Spoon 1/2 cup/120 g of the lemon curd into each tart and top with the raspberries. Garnish with fresh mint sprigs, dust with powdered sugar and serve.