00:00:02we are going to cook a lovely
00:00:04sizzling beef with egg fried rice is a
00:00:07classic street food done good with all
00:00:10the real ingredients so like a lot of
00:00:13stir fries we got fragrant vegetables
00:00:15and bits and pieces here we’ve got
00:00:16coriander right good old coriander some
00:00:19people don’t like it but you’ve got to
00:00:20give it a try and then if you don’t like
00:00:22it you can swap it out for something
00:00:24else like mint or basil but I’d stay
00:00:27here and we’ve got spring onions just a
00:00:29couple and this is enough for two people
00:00:31by the way chilli now I’m going to use
00:00:33about half but you could use more or
00:00:34less to your taste and a couple of
00:00:36cloves of garlic that’s just going to
00:00:38give you that lovely flavor that just
00:00:40brings it all together
00:00:41and in ginger good old ginger nice and
00:00:43fresh so first things first I’m not
00:00:46going to patch a nice you we’re telling
00:00:48you how to boil rice okay you want nice
00:00:50does Matthew long grain rice cook it in
00:00:52boiling salted water according to the
00:00:54packet instructions this is at about
00:00:56eight minutes and it’s cooked and I want
00:01:01to drain this in a colander and if your
00:01:04stir-fry and rice one of the absolute
00:01:07keys is to refresh it in cold water so
00:01:12just put cold running water over the hot
00:01:15rice put your hands in there and when
00:01:17it’s all cold happy days and we’ll let
00:01:19that just drain okay so the reason that
00:01:22we put cold water over it is to cool it
00:01:25down to wash away some of the starch and
00:01:27if you just had it hot and boiling and
00:01:28then start to stir-fry it it could have
00:01:30well got sort of sticky and gluey and we
00:01:33don’t want that we want it to be light
00:01:34and fluffy
00:01:35okay so stir frying again you want to
00:01:38walk or a very large pan you want to get
00:01:40it on a high heat you want to preheat
00:01:42that for about four or five minutes and
00:01:44let’s get cooking so what I want to do
00:01:46is use the old knife skills to finely
00:01:49slice the stalks of the coriander it’s
00:01:53been washed and just cut all the way up
00:01:57to where the stalks end where the leaves
00:01:59are here just put these to one side and
00:02:02that will go in and stir fry at the very
00:02:04last minute these stalks are quite
00:02:06chunky you can just put your hand on the
00:02:08knife like this and carry on chopping it
00:02:10through now the whole thing about
00:02:12stir-fry is often involve
00:02:13of an initial bit of prep right and you
00:02:16know if you get your speed up three
00:02:17minutes if you’re a bit slow maybe
00:02:19you’ll take five minutes to slice all
00:02:21this up I’m just going to slice through
00:02:24this keep my fingers out the way if
00:02:26you’re rubbish at knife skills don’t
00:02:29worry at all if there’s big old chunks
00:02:30in there we’ll come back to that in a
00:02:32minute but don’t worry
00:02:33you can still do it slice the chili
00:02:39different Chili’s have different heats
00:02:41okay so it’s always worth having a
00:02:44little nibble just to see if it’s really
00:02:47firing or pretty hot that’s pretty hot
00:02:49that’s not going to catch me out but
00:02:51sometimes they look the same but they’ll
00:02:53they’ll get you with the ginger I just
00:02:56take the end off and then use the knife
00:02:58or a peeler just to take the skin off
00:03:01like this and Ginger’s fantastic you get
00:03:04that fresh flavor juicing is really
00:03:06really good for you just cut the ginger
00:03:08in half like that whenever you cut it in
00:03:10half just put your finger whether it’s a
00:03:12tomato whether it’s an onion or a lemon
00:03:14put your fingers either side of it and
00:03:16put the knife through the middle so it’s
00:03:18not wobbling and then cut through like
00:03:20that nice and safe and then you got a
00:03:22flat edge there put it on the board and
00:03:25nothing’s going to wobble and again put
00:03:27the tip of the knife here and you just
00:03:29want to take your time and slice it up
00:03:31nicely like that
00:03:32and obviously as you get more
00:03:33experienced you can kind of give it some
00:03:36of that but we’ll take it nice and slow
00:03:38today
00:03:40and also even if I cook really really
00:03:42slowly you can still get a fair bit done
00:03:45pretty quick and the garlic just take
00:03:50the end off garlic’s always kind of
00:03:51annoying
00:03:52if the skins been a bit of a pain just
00:03:54give it a little stamp like this and
00:03:57then it will just peel off all this time
00:04:01the pans getting hot so we sliced this
00:04:06up I’m trying to do it quite chunky and
00:04:09get it wrong on purpose
00:04:10and if you’ve got it even chunkier than
00:04:11this don’t worry put your hand like this
00:04:13on the knife and just do this and keep
00:04:16chopping through because it doesn’t
00:04:17really matter what it looks like what
00:04:19does matter is that when you go and eat
00:04:21it you don’t get a massive chunk of
00:04:22spring onion or ginger in your mouth
00:04:25you know you want it to be nice and
00:04:27delicate there you go
00:04:30lovely so sirloin steak 8 ounce steak is
00:04:34more than uh for two people you can take
00:04:36any chunk of bits of fat off you can
00:04:40leave the little bits and just slice it
00:04:42into 1/2 centimeter slices like this
00:04:45sirloin beef isn’t cheap so this dish is
00:04:48going to be about four pound fifty per
00:04:50portion so what is hot rice is ready to
00:04:55go beef is sliced I’m going to pick this
00:04:57up and put it with all these are
00:05:00fragrant vegetables with a teaspoon of
00:05:02sesame oil right sessom or you might not
00:05:04seen before you can get it in all the
00:05:06supermarket’s you know you only need
00:05:08literally a tablespoon or cup of tea
00:05:10spoons for this and it’s just got that
00:05:13brilliant flavor that makes you feel you
00:05:15know like you having a proper oriental
00:05:17dish I want to mix the beef and all
00:05:22these beautiful fragrant bakes together
00:05:24that’s it okay
00:05:25so we’ve done all the hard work and I
00:05:27wash my hands so onto the wok some full
00:05:34whack nice and hot I want to put about a
00:05:37tablespoon of oil in there and
00:05:39straightaway we’re going to put the beef
00:05:42and all the flavor veg keep it moving
00:05:45there’s no point in getting scared now
00:05:47if you’re not confident cook shake the
00:05:50pan
00:05:51move around if you keep moving around
00:05:54you’ll have no problems at all if you
00:05:56get scared and just wait then you’re
00:05:58going to get burnt bits if you can toss
00:05:59the pan the help having the confidence
00:06:02to get that pan so hot but this cooks in
00:06:05a minute and a half and absolutely
00:06:07that’s the whole idea
00:06:08keeping it moving is where it’s at now
00:06:13here’s the thing I’m using a jar here of
00:06:16black bean sauce seeing about half of it
00:06:18to heat tablespoons straight in don’t
00:06:24need loads you want to heat it through
00:06:27all right and then very quickly some
00:06:34lime or lemon juice take it off the heat
00:06:41line and if you think it’s a little bit
00:06:44too dry add a little bit of water what
00:06:47we want have a look in here
00:06:48what we want is a reasonably loose
00:06:50consistency if you’re carrying on
00:06:52cooking it it’ll just all separate and
00:06:53go to dry so this way we’ve got nice you
00:06:57can always see see how tender that beef
00:06:59is alright looks like the real deal you
00:07:01know that is really special so what I’m
00:07:05going to do just cuz I want to use the
00:07:06same walk is I’m going to pour this beef
00:07:09and you can see it’s sizzling into here
00:07:12and I want you to put it straight back
00:07:15on the heat personally I wouldn’t even
00:07:17bother cleaning the walk out all right
00:07:19I’m gonna go straight in with an egg
00:07:23like that I’m going to pour soy sauce in
00:07:26here to season it scrape the egg in and
00:07:32around if there’s any of that sauce from
00:07:35the black bean keep it it’s all good
00:07:36stuff
00:07:37got no problems there scrape it off the
00:07:38side about that you can see the writers
00:07:41essentially sort of scrambled basically
00:07:43it doesn’t matter that it’s not
00:07:44perfectly whipped up you’ve got yellow
00:07:46bitch you’ve got white bits right and
00:07:48it’s just about to be cooked the way
00:07:50through the rice goes in your job now is
00:07:53just to get the rice sizzling and crispy
00:07:55it’ll take a minute and a half
00:07:57don’t forget this wok is hot you can see
00:08:00I’m in here
00:08:01we’ll get around right let’s plate these
00:08:09babies up now half this coriander you
00:08:12can put in with this rice just stir it
00:08:16through this serve the rice in the
00:08:24middle of the plate egg fried rice with
00:08:26a bit soy sauce so I’m trying to get a
00:08:29nice spoon of this delicious beef all I
00:08:35would do is have a little bit of
00:08:37coriander and a little wedge of lime and
00:08:40that for dinner in the week I will be
00:08:44well chuffed with that well chop for
00:08:46that good flavors good ingredients so
00:08:48good luck
00:08:49pass it on and I hope you do a great job
00:09:00you
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