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Beef with Vermouth

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Serves: 4
350g / 12 oz beef steak, such as rump or sirloin
2 tbsp plain flour
salt and freshly ground black pepper
3 tbsp sunflower oil
2 shallots, peeled and finely chopped
125g / 4 oz button mushrooms, wiped and halved
2 tbsp freshly chopped tarragon
3 tbsp dry vermouth or Martini
150ml / 1/4 pint single cream
125g / 4 oz stir-fry noodles
2 tsp sesame oil

Trim the beef and cut into thin strips. Place the flour in a bowl and add salt and pepper to taste, then stir well. Add the beef and stir until well coated, then remove from the flour and reserve.

Heat a wok, then add the oil and when hot, add the shallots and stir-fry for 2 minutes. Add the beef strips and stir-fry for 3-4 minutes before adding the mushrooms and 1 tablespoon of the chopped tarragon. Stir-fry for a further 1 minute.

Pour in the vermouth or Martini, stirring continuously, then add the cream. Cook for 2-3 minutes, or until the sauce is slightly thickened and the meat is cooked thoroughly. Adjust the seasoning and keep warm.

Meanwhile, place the noodles in a saucepan and cover with boiling water. Leave to stand for 4 minutes, then drain thoroughly and return to the wok. Add the sesame oil to the noodles and stir-fry for 1-2 minutes, or until heated through thoroughly. Pile the noodles on to serving dishes, top with the beef and serve immediately.

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