The first week of the New Year is almost over and I haven’t reached for the kettle and biscuit jar once so I’m going to say it’s going pretty well. Last night I tried another Cook Yourself Thin recipe and I must admit I did rather enjoy it. This is one of Gizzi’s recipes and as I’ve tried a couple of her recipes before so I was pretty confident. Again, through availability of produce and having a boyfriend who is resisting portion control, I have changed a couple things from the recipe in the book. So here we go.
400g Medallion Steak
100g Whole-wheat egg noodles
3 Peppers (one red, one yellow, one orange)
200g Tenderstem Broccoli
4 Spring Onions
4 Shitake Mushrooms
3 Cloves of Garlic
1 Red Chilli
1 tablespoon Soy Sauce
3 tablespoons Oyster Sauce
Salt and Pepper
1 tablespoon Olive Oil
Prepare the vegetables: tail and wash the broccoli, slice in half (vertically). Top and tail the spring onions, wash, cut in half and again lengthways. De-seed and wash peppers and thinly slice. Clean mushrooms and cut into quarters. Top and tail chilli, wash and thinly slice. Mix all in a bowl with a splash of water and put to the side.
Place the noodles in a large bowl and pour boiling water over them and then place cling film over the bowl. Leave them for 5 minutes before draining and rinsing with cold water. Put to the side.
Spray a frying pan with spray oil (2 or 3 sprays should do) and heat on the hob. Season the steaks with salt and pepper. When the pan is hot cook the steaks for 2 minutes either side. Take them out of the pan and let them rest for five minutes before slicing width ways.
Mince the garlic while heating the olive oil in a wok. When the oil is hot add the garlic until golden. Add the vegetables and cook for 5 minutes. Add soy sauce and Tabasco sauce and cook for a further 2 or 3 minutes before adding the beef and noodles. Cook for another couple of minutes before adding oyster sauce and taking off the heat and serving.
So I added more broccoli, peppers and beef but less mushrooms (I don’t particularly like shitake mushrooms). This meant that I had to cook the vegetables a bit longer than the recipe stated. This wouldn’t have been a problem if I cooked the steak at the same time as cooking the vegetables. When I took the steak off the heat it was beautifully medium rare with a lovely, tender pink middle. After resting for so long and then being added back to the heat, it ended up well done and a bit tougher. I didn’t have many of the noodles because I found that they didn’t add much to the dish other than a bit of texture. I also think a tablespoon of soy sauce is a bit much and would have preferred a little less and the same goes for the olive oil.
Saying all that, it was delicious. AND even if I hadn’t added the extra ingredients it would have been plenty for the two of us (especially as my boyfriend ate way more than double my portion). It took a lot longer than the recipe in the book stated (20 minutes easily because 45 minutes plus) but knowing that for future ventures means it should end up even better.
I must say that these low fat, home cooked meals are amazing. They don’t take any longer than cooking a regular full fat meal and the same amount of time as ordering a take away AND they taste great. Can’t wait for the next one.