|Energy (KCal) 399|
|Energy (KJ) 1673|
|Saturated Fat 4g||20%|
|Total Sugars 13.4g||14%|
Bring a saucepan of water to the boil and cook the matchsticks of potato for 1 minute and then drain and leave to cool.
Place a large frying pan or wok over a high heat. Add 1tbsp of the oil to the pan and quickly cook the garlic, chili, ginger, red pepper and red onion for 2-3 minutes until they have a little colour and soften. Remove from the pan then heat the remaining oil the in wok until hot and cook the beef until nicely coloured.
Now add the teriyaki sauce, water and potatoes and bring to a boil, stirring as you go. Tip in the vegetables along with the pak choy and spring onions, cook for 1 minute and serve sprinkled with some toasted sesame seeds if you have any.
200g smooth potatoes (such as Desiree potatoes), cut into matchsticks
200g frying steak, thinly sliced (Flank, rump, sirloin work well)
1 large red onion, thinly sliced
2 garlic cloves, chopped
1tsp fresh ginger, finely chopped
1 chili, finely chopped (deseeded if you don’t want too much heat)
3 spring onions, shredded
2 pak choy, chopped
1 red pepper, sliced
2tbsp groundnut oil
2tbsp teriyaki sauce or black bean sauce or soy sauce
Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
Looking for the perfect mashed potato recipe? Look no further! Taking just 5 minutes to prep this is easy for beginners!
This campaign was originally produced in the framework of a programme co-financed by the European Union