This is the first of a series of recipes kindly provided to me by Red Tractor. Red Tractor is a year long national campaign that aims to maintain consumer trust in their food by raising awareness of the benefits that the Red Tractor logo provides and getting shoppers to actively look for the logo on their food.
Supported by musician, farmer and foodie Alex James, Red Tractor week kicks off on Monday 16th September and aims to show shoppers how broad versatile the logo is, while giving them confidence in the food they are buying. This is a taster before everything starts next week!
Read more about the Red Tractor mission http://www.redtractor.org.uk/home
This beef with pak choi really stood out for me out of the recipes they provided. It is exactly the sort of thing I would cook and sounds absolutely delicious.
- Prep Time : 10 minutes
- Cook Time : 10 minutes
- Red tractor rapeseed oil - 2 tbsp
- 500g rump, Red Tractor sirloin or fillet steak - thinly sliced
- 2 garlic cloves - thinly sliced
- 2.5cm piece fresh ginger - finely sliced into strips
- 50g unsalted cashew nuts - chopped
- 200g Red Tractor pak choi or similar - stems separated from leaves and sliced
- 5 Red Tractor spring onions - finely chopped
- 2 tbsp sweet chilli sauce
- 3 tbsp light soy sauce
- 1 tbsp honey
- 1 tsp Thai fish sauce
- 1 tsp Chinese five spice
- pinch of chilli flakes
- Basmati rice - cooked in water with cardamom and kaffir lime leaves, to serve
1. Heat the oil in a wok or large frying pan over a high heat. Add the beef, in 2 batches, and stir-fry for 3 minutes. Remove the beef and set aside.
2. Add the garlic, ginger, cashews, pak choi stems and spring onions and stir fry for a minute, then add the sweet chilli sauce, honey, sesame oil, Chinese five spice, chilli flakes and 100ml water.
3. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the pak choi leaves to the sauce and stir fry for 2 minutes, then return the beef to the wok to heat through.
4. Serve with the fragrant rice.