Gong Xi Fa Cai! As I’m sure you’re aware if you haven’t been living under a rock today is Chinese New Year and the Year of the Rabbit has begun. Despite not being Chinese I like any good excuse for a little celebration, especially if it involves food, so have in the past made a traditional dish or two to welcome in the new year. I made some beautiful little almond cookies last year that are supposed to bring good fortune for the new year. Thinking it would be greedy to ask for wealth again this year, and wanting to mix it up a bit I plumped for a dish containing nectarines this year, which are supposed to bring health and happiness. After all, what’s the use of money without your health? I thought I should probably get my priorities in order.
This was a very simple dish to throw together (and I do mean throw, as the blurry photo will attest, since I had all of 45 minutes to chop, cook, serve, eat and wash up before having to rush out again). The nectarines, alas, could have been sweeter. When the pack said “ripen in fruit bowl” they really meant it, I had to lever the stones out with a screwdriver. Still, it was good enough for me (I hope eating unripe nectarines at Chinese New Year doesn’t have all sorts of negative connotations) and easier than crossing the minefield of a Chinese restaurant to celebrate.
Stir-Fried Beef with Nectarines
Adapted from Steamy Kitchen
1 teaspoon gf soy sauce
1/2 teaspoon cornflour
Couple of grinds of black pepper
1 clove garlic, minced
250g stir-fry beef, or a piece of beef cut into thin strips
1 red onion, sliced into wide strips
1 nectarine (preferably ripe), cut into thin slices
1. In a small bowl mix the soy sauce, cornflour, black pepper and minced garlic. Put the beef strips in the bowl and toss to coat in the marinade. Leave on the bench while you’re slicing the onion and nectarine, or in the fridge for a couple of hours to marinate.
2. Heat a drizzle of oil in a large frying pan or wok. Add the beef, and marinade, to the pan and cook over a high heat until the beef is cooked through, less than 5 minutes. Turn the heat down and add the red onion and nectarine slices and stir. Cook for another 2-3 minutes, until the red onion is starting to soften.
3. Add a tablespoon of water to the pan to deglaze it, and help make a bit of a sauce. The cornflour should thicken it up almost immediately. Then serve at once, over jasmine rice.