I’m always a bit reticent to post these sorts of recipes because I fear the cultural travesties I’m committing may send some into apoplexy, but DUDES, this is so so good. I initially lifted this from a blog with the best name ever, Crepes of Wrath and have just altered it slightly.

There’s a chicken version I’ll post soon too. Both of these dishes enter the hallowed halls of the rarefied family dinner loved by all.

Citrus Beef Stir-fry
via Crepes of Wrath

• 1 kg beef (I use sirloin steak or the pre-cut stir-fry beef from our lovely butchers if it’s on special) sliced thinly (and you all know the trick to getting really thin slices it to cut the beef when it is semi-frozen?)
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 egg
• 1 tbsp vegetable oil
• 1/4 cup plain  flour
• 1/3 cup cornstarch
• 2/3 cup oil, for cooking (now, I used this amount and next time would definitely only use half, if that)
• 4 cloves garlic, finely chopped
• 1-2 tsp sriracha or other chili garlic paste (I used Sambal Oelek)
• 4 green onions, sliced
• 1 tablespoon black vinegar (CoW used balsamic vinegar)
• 3/4 tsp sesame oil
• 5 tbsp soy sauce
• 5 tbsp sugar
• 1 tsp ground ginger (I used freshly grated)
• 1/4 cup black vinegar
• juice of 2 oranges (I used limes)
• zest of 1 orange (again, I used limes)
• 1/4 cup water (I used stock) mixed with 1 tbsp cornstarch

1. Combine the beef with the egg, salt, pepper, flour, cornstarch and 1 tablespoon of oil – best do this with your hands to ensure it all gets well coated
2. Heat the oil in a wok then add the beef, and cook over high heat until it’s getting a nice crisp to it.
3. In a separate frypan cook the garlic, sriracha, green onions, 1 tablespoon of black vinegar and the sesame oil for about 5 minutes 
4. Combine the soy, sugar, ginger, 1/4 cup black vinegar, orange (or lime) juice and zest and then add them to the frypan
5. Keep tossing your beef so it’s nice and crispy
6. Bring the sauce to a light boil then add the 1 tablespoon of cornstarch mixed with 1/4 cup of water. Heat everything until is starts to thicken, about 3-4 minutes
7. Pour over the beef and toss to coat, then cook for another 3 or 4 minutes until the sauce is as thick as you’d like it to be. 
8. Serve over rice with greens.

So Thursday afternoons are challenging as the bigger boys have swimming lessons which involve me trying to keep track on two little boys in the vicinity of three very busy swimming pools while trying to be the attentive parent to the boys in the pool swimming their ever-growing lungs out.

It also means we don’t get home until 6pm so it has become, by default, slow cook Thursday with me getting something in the oven at around 2.30pm to slow cook until we get home. This week I just made up a beef casserole because people, if I had to eat chicken or pasta one more night I was going to eat my own head.

The amounts are a bit fluid – sorry about that.

Old fashioned beef casserole

• 3 onions, chopped
• 2 cloves garlic, sliced
• 1.5kg chuck steak, cut into cubes
• plain flour
• salt and pepper
• 2-3 carrots, chopped
• 4-6 potatoes, chopped into medium sized chunks
• good handful or so of button mushrooms, cut in half or quarters for larger ones
• 1 litre beef stock
• water

1. Season the flour with salt and pepper then toss the meat in the flour
2. Heat a little olive oil and brown the meat in batches
3. Remove from the pan and add another dash of oil then saute the onion until nice and soft and goldeny
4. Add the garlic and cook off for a minute or two
5. Then add the carrots, potatoes, mushrooms, stock and water
6. Bung on the lid and put in a 180C oven and cook for about 2 hours. If you need to put it in earlier then cook it at 150C for as long as you like really.