As a chef Tom Kerridge has and will always remain as one of my chef heroes. His journey to get himself fit is inspirational at the least. I think that like everyone we can slip to the right and put a little beef on which is what has happened during this turbulent COVID-19 period.
This is when I purchased Tom’s book ‘Lose Weight for Good’, not only for the obvious but because I know fully well that these recipes will be amazing. Was I disappointed?…..not in the slightest. In fact this is one of many recipes we as a family tried and extremely impressed with.
Being full of glorious vegetables ensured that my fiancé and I remained full but we did serve a little egg fried rice for the kids to make it a more complete Chinese dish. We all absolutely demolished this dish and if I were to mention we are to have this again I would not need to ask again.
For this recipe it has been tweaked ever so slightly but just as delicious.
- 1 tsp Vegetable Oil
- 2 Onions finely chopped
- 750 g Beef Mince 5%
- 1.5 tsp Chinese Five Spice
- 1.5 tsp Bicarbonate of Soda
- Sunflower Oil Spray
- 1 tsp Sesame Oil
- 1 Red Onion cut into wedges
- 200 g Carrots thinly sliced
- 3 garlic cloves crushed
- 2.5 cm Fresh Ginger finely grated
- 1 Large Yellow Pepper diced
- 1 Large Red Pepper diced
- 300 ml Beef Stock 1 x stock cube
- 120 g Button Mushrooms sliced
- 3 tbsp Hoisin Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Cornflour
- 80 g Mangetout
- 4 Spring Onions thinly sliced
- Salt and Pepper to taste
- Heat the vegetable oil in a frying pan and cook the onions over a medium heat until soft and translucent, about 5 minutes. Once cooked take off the heat, add the soy sauce and cool
- In a large bowl add the beef, cooled onions, Chinese five-spice, bicarbonate of soda and salt and pepper. Mix well and then divide into 16 meatballs. Chill for 2 hrs in the fridge.
- Preheat the oven to 180°C. In a large frying pan spray liberally with the sunflower oil and add the meatballs. turning occasionally ensure browned all over, about 5/6 minutes. Transfer to a baking tray and cook in the oven for 10 minutes.
- While the meatballs are cooking, heat a wok to high heat. Add the seasme oil, red onion and carrots cooking for 2 minutes. Add the garlic and ginger and cook for a further 2 minutes. Next add the peppers and cook for 4 minutes.
- Add the mushrooms, the meatballs and half the beef stock. Follow up with the hoisin sauce and rice wine vinegar, stir and bring to a simmer.
- Mix the cornflour with a little water to make a paste then add this to the pan with the remaining beef stock. Add the mangetout and spring onions and cook for about 4-5 minutes until the just cooked, meatballs heated through and glossy.
- Place in warmed bowls and serve.