Stir-fried beef with black pepper and basil from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chinese tiger salad; Asparagus, green bean and wasabi salad; Rosamma's crispy chilli chicken; Stir-fried squid with chilli and coriander; Beijing Tea House vegetable stir-fry; Fried rice noodles with prawns and eggs (Char kueh and Toew); Chilli passion fruit martini

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fairyduff on January 25, 2020

    Taking the hint from the note left by Breadcrumbs, I halved the amount of Balsamic vinegar, which I think is a good call. I augmented this recipe with a touch of chilli paste added with the garlic, and plenty of veggies - bok choy, bean sprouts, capsicums, onions, cabbage, mushrooms.

  • Breadcrumbs on February 26, 2015

    p. 89 – A quick and flavour-packed dish that is greater than the sum of its parts. I liked the use of beef tenderloin in this recipe as it ensured super-tender meat with no marinating (or time to marinate) required. While I enjoyed the tang of the balsamic, I think I’d try black vinegar next time as I found the flavour of the balsamic to stand out a little bit and I suspect a less bold vinegar would lead to a more balanced dish. The last minute addition of the fresh basil gave the dish a nice boost of freshness and visual appeal. mr bc loved this and I’ll definitely make it again. Photos here: http://chowhound.chow.com/topics/1003839?commentId=9452570#9452570

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