Not only is Cooking 4 Change packed with delicious recipes from well-known Kiwis, all profits go towards local charities. This stir-fry by boxer Joseph Parker is one of the recipes we've put on the dinner menu.
Serves: 4
INGREDIENTS
2 cloves garlic, crushed
1 long red chilli, deseeded and thinly sliced
zest and juice of 1 orange
¼ cup soy sauce
2 tablespoons mirin
1 tablespoon each sesame oil, grated fresh ginger
350 grams stir-fry beef (I used SIlver Fern Farms)
2 tablespoons olive oil
salt and freshly ground black pepper, to taste
Rice Noodle Salad
100 grams dried vermicelli rice noodles
handful cherry tomatoes, halved
2 spring onions, thinly sliced
1 small green capsicum, deseeded and thinly sliced
1 cup bean sprouts
¼ cup each: coarsely chopped coriander and basil leaves
Dressing
juice of 1 lime
2 tablespoons each: fish sauce, soy sauce
1 teaspoon each: sugar, sweet chilli sauce, sesame oil
METHOD
Place the garlic, chilli, orange zest and juice, soy sauce, mirin, sesame oil and ginger in a bowl and mix well to combine. Set aside.
Place the beef in a bowl, toss through the oil and season with salt and pepper.
Heat a large frypan over a high heat and brown the meat in a single layer for 2–3 minutes. Add the garlic mixture to the pan. Bring to the boil and simmer for 2 minutes until starting to thicken. Remove the pan from the heat and set aside to rest.
Meanwhile, for the rice noodle salad, place the vermicelli rice noodles in a large bowl, pour over boiling water and set aside to soak for 10 minutes or until soft. Drain and place in a mixing bowl. Add the remaining salad ingredients and toss to combine.
For the dressing, place all the ingredients in a jar. Shake to combine.
Toss the dressing through the salad and place on a serving platter. Top with the beef before serving.
Cooking 4 Change
This is an edited extract from Cooking 4 Change created by Dick Frizzell and Christian Kasper. Profits from the sales go to four local charities, and support the Cooking 4 Change Foundation in their mission to get access to good food for everyone and create a world without hunger. Find out more at cooking4change.co.nz.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.