Cook or Die

Today was Cook or Die dinner with Dominique and Marcelle. I found a
packet of pepper beef stir-fry seasoning mix and a recipe for bean
sprouts with Chinese egg strips. I was supposed to cook it for lunch,
but my family decided to go out then, so I ended up cooking it for
dinner.

Pepper Beef Stir-fry

  • 500g beef fillet, sliced – I used the beef stroganoff cut
  • 1 large onion, sliced
  • 2 stalks spring onions, cut to 3 cm
  • Maggi seasoning mix
  1. Combine 1.5 tbsp seasoning mix with 2 tbsp water. (Probably just pepper and MSG. ;) )
  2. Heat oil and stirfry beef for 3 minutes.
  3. Add mix and onions. Stirfry until beef is done. (What do they mean by done?!)
  4. Add spring onions and stirfry for 1 minute.

I chopped the spring onions a bit more finely than I should. I
completely forgot about the 3 cm description! Oh well. It didn’t turn
out too bad, although the spring onions practically disappeared.

Bean sprouts with Chinese egg strips

  • 3 tbsp vegetable oil
  • 3 eggs, beaten
  • 1 medium onion, skinned and finely chopped
  • 1 garlic clove, skinned and crushed
  • 1 medium red or green pepper, seeded and sliced
  • 4 celery sticks, washed and chopped
  • 175g (6 oz) button mushrooms, wiped and sliced
  • 225g (8 oz) bean sprouts, washed
  • 15ml (1 tbsp) soy sauce
  • salt and pepper
  1. Heat 1 tbsp oil in frying pan. Add beaten eggs and cook over gentle heat. Remove from pan, cut into thin strips, then cut each strip into three or four pieces.
  2. Heat rest of oil in pan. Add onion, garlic, pepper and celery, and cook for around 10 minutes until soft. Increase heat, add mushrooms, cook until golden brown.
  3. Stir in bean sprouts, soy suce, seasoning, egg strips. Cook for 3 – 4 minutes, stirring, until heated through. Serve immediately.

Not a bad meal. Again, I was a bit overzealous with the knife, chopping the green pepper instead of slicing it. Oops. That’s okay, it was still edible.

It wasn’t a particularly impressive meal, but it wasn’t a bad way of using beansprouts.

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