Breville EW40 Instructions For Use Manual page 36

Teriyaki beef
2 tablespoons peanut oil
750g beef strips
⁄ cup soy sauce
1
4
1 ⁄ tablespoons mirin
1
2
2 teaspoons sake
2 teaspoons caster sugar
1 carrot, finely sliced
1 zucchini, cut into batons
150g spinach leaves
1. Place the beef strips into a bowl, add the soy,
mirin, sake and sugar, marinate for 4 hours.
. Heat the wok on high sear, add some oil and
of the beef strips quickly cook to seal the beef
and remove. Complete the process with all the
strips.
3. Add the carrot and zucchini, cook for  minutes,
add the beef then spinach. Stir fry until the
spinach has wilted.
Serve with steamed new potatoes.
Peking duck, mushroom and
4-6
Chinese BBQ sauce stir fry
1 tablespoon peanut oil
1 carrot cut into matchsticks
⁄ cup beef sock
1
2
⁄ cup Chinese BBQ sauce (Char Siu Sauce)
1
2
1 can shitake mushrooms sliced
1 small can water chestnuts sliced
1 teaspoon grated ginger
1 Peking duck, de-boned and shredded
(already cooked)
100g snowpeas
100g beanshoots
2 teaspoons sesame oil
/
1
3
1. Heat the wok on high sear setting, add the oil and
saute the carrots for 1 minute, add the stock and
sauce and bring the liquid to the boil.
. Add the remaining ingredients and cook until
the duck is heated through, add the sesame
oil and serve.
Serve with boiled noodles.
6
R19