Garlic ginger beef stir fry with peanut onion sauce

Marinated Beef Scraps

1. Mix all the ingredients together and allow to marinate for 2 to 3 hours.
2. Then remove from marinating liquid, pat dry with paper towel and fry on high heat for 2 to 3 minutes.
3. Serve immediately.

Vegetable Trim Stir Fry

1. Heat grapeseed & sesame seed oil in a large fry pan.
2. Once the oil starts to smoke
3. Add in the vegetables and stir occasionally to lightly fry.
4. Season and serve.

Burnt Onion Peanut Sauce

1.  Put the onion and garlic skins in a metal pan and using a kitchen blow torch, char the skins. If you don’t have a kitchen blow torch you can burn them under the broiler but watch they don’t catch fire.
2. Then add the charred skins into a pot with the ginger scraps, portobello scraps, carrot peelings, orange juice and then cover with water and bring to a boil.
3. Simmer for 1 hour and then strain.
4. Now add in a blender the charred veg stock and peanuts and allow to blend for at least 2 minutes straight.
5. Then add in the chili, soya sauce, cider vinegar and puree for another minute. Lastly strain and return to a pot to heat up and serve. 

Fried Breadcrumbs

1. Melt the butter in a frying pan, add the garlic and saute for 30 seconds.
2. Then add the breadcrumbs and stir occasionally over medium heat to make sure they don’t burn.
3. When the breadcrumbs start to brown, remove and chill.