by Chef Daamian from Ocean Echo Restaurant at The Reefs
INGREDIENTS 4 – 6 Portions:
- 12 oz Beef Sirloin cut into strips
- Julienne 1 oz Red Peppers
- Julienne 1 oz Green Peppers
- 1 stalk of Bok Choy, chopped
- 1 oz Yellow Squash, sliced
- 2 oz Carrots, sliced / ½ Red Onion, sliced
- 6 Large Mushrooms, quartered
- Soba Noodles, soaked in water
- Sesame Oil, drizzle
- 2 oz Olive oil
- 1 oz Hoisin Sauce
- 1 oz Oyster Sauce
- 2 oz Soy Sauce
- 1 oz Sweet Chili Sauce
- Scallions, chopped
METHOD:
In a heated wok, add the sesame oil and sauté the beef for 45 seconds. Add carrots and sauté for 20 seconds. Add mushrooms, red peppers, green peppers, red onion and sauté for another 20 seconds. Mix all sauces and set aside. Add 2 ladles of the sauce to wok and stir occasionally. Add noodles and toss together. Place in the centre of a bowl with chopsticks inside. Garnish with scallions.
Gosling’s Wine of the Week
FETZER VALLEY OAKS MERLOT
Gosling’s choice of Fetzer Valley Oaks Merlot pairs perfectly with Chef Daamian’s Vegetable Beef Stir Fry.
This Californian Merlot is a medium ruby red with aromas of black cherry, cassis, red liquorice, plum and a hint of sage.
The wine goes well with just about any meal, making it a good choice to have on hand for every day.
The retail price is $16.00 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on June 4, 2013
