Daily Archives: 3 May 2011

How was your Bank Holiday Weekend?

Doesn’t everyone love a Bank Holiday weekend?

You not only get the joy of a bonus day off to spend with your family and friends, but a short week to follow, which seems to make everyone so much happier.

Even my eldest child Finley, at six, can see the benefits. Although his benefits are mostly that he will be allowed to watch Japanese cartoons in the early hours of the morning, not get dressed until nearly lunchtime and, if he’s really lucky, get to stay up ‘late’… that’s past 7.30!

My benefits are that I can take an eye off the clock for a change, and perhaps do less nagging…. maybe not!

The short week deceives us into thinking we can take it easy, keep that holiday mood going, but I am not sure. There is still five days worth of ‘stuff’ to cram into four days isn’t there?

So, although I enjoy the Bank Holiday weekends, I also enjoy doing a little bit of work to make sure I am on top of things throughout the following week.

With this in mind I didn’t wasted food shopping or devising intricate mouthwatering family feasts. Oh no! I delved into the freezer, found some thin cut steak and used my Just One Pot recipe book to make ‘Five spice beef with chilli and peppers‘. Although mine was without without chillies; the five spice does a good enough job on it’s own for this household.

Not long till the next bank holiday weekend!

Karen
Dairy Diary Team

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Five-spice Beef with Chilli & Peppers

Warming and lightly scented, this meaty meal is a treat for the taste buds.

Five Spice Beef with ChilliesPreparation time 10 minutes
Cooking time 8 minutes
Calories per portion 285 Kcal
Fat per portion 13g of which saturated 3.5g
Serves 2

Lean fillet or sirloin steak 225g (8oz), trimmed and cut into very thin strips
Dark soy sauce 1 tbsp
Chinese five-spice powder ½ tsp
Clear honey 2 tsp
Garlic 1 clove, peeled and finely chopped
Small red chilli 1, deseeded and finely chopped
Vegetable oil 1 tbsp
Red pepper 1 small, deseeded and finely sliced
Yellow pepper 1 small, deseeded and finely sliced
Spring onions 1 bunch, trimmed and thinly sliced
Canned water chestnuts 75g (3oz), drained, rinsed and sliced

1 Place the strips of beef in a shallow dish. Mix with the soy sauce, five-spice powder, honey, garlic and chilli and set aside to marinate.

2 Heat the oil in a wok until hot and stir-fry the peppers for 3 minutes.

3 Add the beef mixture and the spring onions and continue to stir-fry for 3–4 minutes, until the beef is well sealed. Add the water chestnuts and stir-fry for a further minute until piping hot.

4 Serve immediately with microwavable rice (cooked as on the packet’s instructions).

Cook’s Tip 
Chilli adds ‘bite’ to a recipe, but also a spicy heat. If you prefer less of a ‘kick’, use a mild green chilli in place of the red chilli.

Recipe taken from Just One Pot, Dairy Cookbook.

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