By Mrs Tombs (Catering Manager)

The Greens Kitchen Team celebrated Lunar New Year during lunchtime on Wednesday.

The Dining Hall was decorated with traditional Lunar details, and the salad bar was arranged with oranges and red apples, symbolising safety, fortune and good health. The counters featured a selection of dishes, including Honey Soy Glazed Beef Strips.

I have included the recipe below so you can try making this dish at home.

The below recipe caters for four portions 

Ingredients

• 1.5 tsp minced ginger
• 2 tsp minced garlic
• 60ml soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 tsp Shaoxing wine (Chinese cooking wine – if you struggle to find this, dry sherry is a good substitute)
• 4 tbsp honey
• 1 pinch of salt and pepper
• 4 carrots
• ½ bunch of spring onions
• 500g steak
• 1.5 tbsp cooking oil (sesame oil will give the best flavour)

Instructions

• Add the soy sauce, Worcestershire sauce, Dijon mustard, Shaoxing wine (or sherry if using), honey, garlic, salt, and pepper to a bowl. Whisk to combine and set aside.
• Peel and cut the carrots on a diagonal into 3cm slices. Place them in a microwaveable dish, cover with water, and microwave for 5 minutes. Then drain them.
• Trim the spring onions and slice them into 2cm pieces. Set aside.
• Cut the steak into 1cm strips against the grain to ensure the meat is tender.
• Place a frying pan on medium-high heat, add the oil, and once hot, add the beef. Cook for 1 minute without turning to allow it to sear on one side. Then stir-fry for 1–2 minutes and remove the steak to a plate.
• Add the drained carrots, spring onions, and sauce to the pan. Stir-fry until the sauce thickens. Once thickened, return the beef to the pan and coat it in the sauce.
• Serve the honey soy beef on either a bed of steamed rice or egg noodles.