Breville EW40 Instructions For Use Manual page 35

Stir-fries
continued
Thai beef and spinach
stir fry
1 tablespoon peanut oil
2 brown onions, sliced
2 cloves garlic, finely sliced
1 tablespoon ginger, finely diced
2 red capsicums, cut in strips
1 tablespoon peanut oil
750g lean beef strips
150g baby spinach
⁄ cup mint leaves
1
4
⁄ cup roasted cashews
1
2
1 tablespoon lime juice
2 teaspoons fish sauce
2 tablespoons sweet Thai chilli sauce
1 teaspoons lemon grass, thinly sliced
1. Heat the wok on high sear setting , add the oil
and stir fry the garlic, ginger and onions, cook
for  minutes then add the capsicum. Cook for a
further  minutes then remove.
. Add the remaining oil then stir fry the beef in
small batches for 1- minutes.
3. Remove when cooked and allow wok to reheat
before stir frying next batch.
4. Return all the ingredients to the wok.
. Reduce to a medium heat, setting , until spinach
has softened.
Serve with coconut rice.
R1
Mongolian lamb
4-6
750g lamb, cut into strips
1 tablespoon light soy sauce
1 tablespoon rice wine
⁄ teaspoon salt
1
2
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
2 tablespoons peanut oil
2 cloves garlic, diced
1 brown onion, diced
⁄ bunch shallots cut into 2cm pieces
1
2
1 red capsicum, sliced
1. Place the lamb into a bowl and mix with the
light soy and rice wine, let this marinate for
30 minutes.
. While the meat is marinating place the next
 ingredients into a screw top jar and shake to
make the sauce.
3. Heat the wok on high sear setting, add the oil
then vegetables, stir fry for  minutes then
remove, add the meat and cook for  minutes
then add the sauce, bring the mixture to the boil,
return the vegetables to heat through.
Serve with steamed rice.
4-6