I was a bit taken aback when I saw a Stir Fry recipe in Dani’s book – I know my thermomix is versatile, but I had never really considered doing a stir fry in it.
First of all, I’m a bit of a lazy stir-fryer – think already chopped veggies in a bag from the supermarket and the beef strips already cut up by the good folk at Woolworths. I did attend an Asian cooking class last year with one of my friends, and it was great, but I just hadn’t caught the bug enough to try out much of it at home. Chucking in some oyster sauce, sesame oil and a bit of soy sauce is about as creative as I have ever been in terms of marinading the meat, and I must admit it’s usually been done as I’ve been cooking the meat, not actually marinading before cooking if you catch my drift.
Anyway, all that aside, I thought I’d give the Beef Stir-Fry a go. It was a stir fry kind of night, the nights are getting a little bit shorter here, and it was getting cold, so what better than a stir fry? I also thought it might convince the young Sir to try a few vegetables that he otherwise might not – he didn’t, but that’s another story!
Trim the rump/porterhouse really well before you marinade. You don’t want to eat steamed fat!!
The marinade is great, and I love the way the remnants of it flavour the rice as it’s cooking. It really makes a tasty rice, which makes a lovely difference from the boring old plain rice I usually do with stir fry.
If I had my time again, I would not put the meat in the thermoserver once it’s cooked. I’d cover with foil and rest on a plate, as my rump ended up a little over-done for my taste – I always like my meat to be pink. The thermoserver does a great job of keeping the rice hot, but do make sure you fluff it up with a fork before you dish it out into the serving bowls. I think the retained heat cooked the meat a little more than I usually would have done.
The omelette is easy, and quick. Next time I think I’ll season the eggs a little, and maybe even throw in a few chilli slices and some sliced spring onion, just to see what it’s like.
Now, I happen to not be a huge ginger fan, but I used the ginger as stated in the recipe. Sadly, the chillies I had bought at the supermarket disappeared somewhere between the supermarket and home – so I ended up using a chilli paste, which I don’t think was as good as the real thing. Personally, I thought the ginger flavour in the end dish was a little overpowering, but that might just be me. Next time I’ll reduce the ginger quantity by half.
I used some bok-choi, purple cabbage, and broccolini for my vegetables. I couldn’t find baby corn anywhere around – I’m guessing it’s out of season at the moment. I also thought I had some carrots in the fridge, and I didn’t, so I’d definitely use carrot and baby corn next time – it’s just not stir fry without it. Next time I must remember to cut the vegetables smaller – I was a little pushed for time, so they were a little rough and ready I’m afraid.
July 26, 2012 at 8:29 am
I saw this at her Melbourne cooking class and I was amazed. I would never have thought of steaming meat but it was DELICIOUS!! I’m telling all my customers about it now.
June 28, 2013 at 6:45 pm
This is absolutely delicious – even tastes like it has been made in a wok! Unbelievable! A real must try recipe.
August 10, 2014 at 11:50 pm
I’ve also made this after watching her video. Its very delicious!
I had the recipe book, so when making it I didn’t refer back to the video. I found the meat incredibly over cooked. Then I stumbled across someone who had done a write up after doing one of her master classes and they said:
“While the rice was cooking, she put the Varoma pan on top and cooked an omelet on top of a piece of baking paper. When the omelet was finished she plopped the steak in the Varoma complete with the marinade. Once cooked she placed the rice, omelet and beef into a covered bowl that works like a thermos.”
In the book/on her website it says:
“Place the marinated steak in the base of the Varoma and pour the steak marinating liquid over it.
Put the Varoma tray in place, over the steak, then take a large sheet of baking paper, dampen with water, scrunch it up, then spread it over the Varoma tray. Crack 3 eggs into a bowl and whisk them. Tip the eggs onto the baking paper in the Varoma tray.
Cook the rice, steak and omelette for 20 minutes/Varoma/speed 4.”
anyway would like your thoughts or hers as to which way!
heres the link to the master class write up:
August 20, 2014 at 2:21 pm
Sorry for my tardy reply – our internet has been down for days! I finally feel like I’m back in the 21st century.
I do remember thinking that the steak could have been less well done, and my notes are that I wouldn’t put the meat in the thermoserver or insulated bowl once it’s cooked if I made it again.
Let’s see if Dani can settle the debate for us!!