Pour the sherry and soy sauce into a large bowl. Add the sugar and stir until it has dissolved.
Cut the steak into 1.25cm (½ inch) slices and add to the bowl. Turn the steak to coat, then cover the bowl, refrigerate and leave to marinade for at least an hour.
Remove the bowl from the fridge just before preparing the rice to enable steak to come to room temperature.
For the rice
Put the onion, rice, stock, and cumin seeds into a large pan and bring to the boil. Reduce the heat to low, cover and cook for 35–40 minutes until the stock has been absorbed by the rice.
When it is cooked, leave to rest for 10 minutes while cooking the steak and vegetables.
For the steak
First, cut the tomatoes in half and then each half into thirds.
Drain the meat, reserving the marinade.
Blend the cornflour/cornstarch into the marinade and set to one side.
Now heat the oil in a large frying pan/skillet over a medium heat. Add the steak and stir-fry for 2–3 minutes, turning frequently, until lightly browned.
Add the mushrooms and stir-fry for a further minute.
Add the tomatoes and stir in the reserved marinade. Bring to the boil, reduce the heat and cook for 1 minute.
Divide the rice amongst four plates, spooning it around the edge of each plate to form a circle. Now spoon the steak and vegetables into the centre of the rice, and spoon over any sauce remaining in the pan.
Serve immediately garnished with a little parsley.
284ml (10 oz) can condensed beef broth (Campbells)
2 tbsp soy sauce
1 red pepper
1 small head of broccoli
2 garlic cloves, crushed
3 tbsp olive oil
450g (1 lb) sirloin steak, cut into strips
You will also need a 22.5cm (10 inch) deep frying pan/skillet.
First, blend together the cornflour/cornstarch and water in a bowl. Stir in the beef broth and soy sauce and then set aside.
Before preparing the vegetables put a large plate in the oven to warm up.
Deseed the pepper and cut into small chunks. Break the broccoli into small florets, discarding the stem. Peel and thinly slice the carrots.
Place the pan over a medium–high heat and add 2 tablespoons of oil. When hot, add the vegetables and garlic, and stir to coat. Stir-fry until tender, about 5–8 minutes. Transfer to the warm plate and cover.
Now add the other tablespoons of oil to the pan and when hot add the beef. Stir-fry for 2–4 minutes according to how well-done you like your steak. Turn frequently to brown on all sides. Transfer to the plate with the vegetable, cover, and keep warm.
Then add the reserved broth to the pan and bring to the boil. Reduce the heat to medium and stir until it thickens. Return the vegetables and meat to the pan and stir to coat with the sauce. Reheat for 1–2 minutes until everything is hot.
You will also need an ovenproof dish, greased. It should be large enough to lay the fish in a single layer.
Preheat oven to 180°C (350°F) gas 4
Bring rice to the boil in 360ml (12 fl oz) (1½ cups) of lightly salted water. Reduce the heat to a gentle simmer. For brown rice simmer for 15 minutes and for white rice simmer for 5 minutes.
Meanwhile, remove the skin from the tomatoes. Put them in a bowl and cover with boiling water. Then leave for one minute. Remove with a slotted spoon and gently peel away the skin. (It should come away very easily.) Set aside.
Lightly season the fish with thyme and pepper.
Once the rice has finished simmering for the appropriate time, spread the rice and the remaining water from the pan in the ovenproof dish. (It will not be fully cooked at this point.) Then lay the fish on top of the rice in a single layer and pour over the wine. Slice the tomatoes and arrange on top.
Now melt the butter in a frying pan/skillet, add the onion and garlic and cook over a low heat until soft, about 5 minutes. Mix in the breadcrumbs and parsley, then scatter over the tomatoes.
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for a further 10 minutes until the fish is cooked through and the topping is golden brown.
Cut the lemon into four slices and use to garnish.
A delicious combination of spice, herbs and sweetness. Strips of pork tenderloin, cooked in a paprika and herb sauce, with red peppers and mushrooms. Just add a dollop of Greek yogurt and sprinkle with more paprika.
Chicken strips are marinated in lemon and then stir-fried with broccoli florets, carrot sticks and spring onions/green onions and tossed in soy sauce. It is served over a bed of rice and is just perfect for a summer dish.
450g (1 lb) boneless chicken breasts cut into strips (4)
small head broccoli
340g (12 oz) carrots (6–8 medium)
2 tbsp olive oil
60ml (2 fl oz) water (¼ cup)
2 tbsp clarified butter*
2 spring onions/green onions cut into 2.5cm/1 inch pieces
1 tsp cornflour/cornstarch
1 tsp water
4 tbsp soy sauce
* To clarify butter, melt in a saucepan over a low heat. Skim off the clear liquid from the sediment that collects in the bottom. Discard sediment.
Large sauté pan with lid
Place the chicken strips in a non-metallic bowl. Finely cut the rind from a quarter of the lemon and put to one side. Squeeze the juice from the whole lemon (this should produce 3 tablespoons). Pour the lemon juice over the chicken and season with pepper. Refrigerate, covered, for at least 1 hour.
Cut or break the broccoli into small florets. Cut the carrots into 8cm (3 inch) batons.
Heat the oil over a high heat and add the broccoli florets and carrots. Stir-fry for 1 minute.
Add the water, then cover and reduce the heat to medium. Steam for 5 minutes until the vegetables are tender-crisp.
Make a well in the centre of the vegetables and add the butter, lemon rind, and onions.
Drain the chicken, reserving the marinade, and add to the pan. Stir-fry for 6 minutes or until the chicken is cooked through.
Combine the cornflour/cornstarch and water until smooth. Add to the pan along with the reserved lemon marinade and let it bubble for 1 minute until thickened.
Rice, whole green beans/extra fine whole green beans and tomatoes
Put the chicken in a baking dish.
Measure the soy sauce, honey, dry sherry, ginger and garlic cloves into a jug and whisk to combine. Then pour over the chicken. Turn the chicken in the sauce to coat. Cover and refrigerate for 6 hours turning the chicken a couple of times.
Preheat the oven to 180°C (350°F) (gas 4).
Remove the chicken from the marinade and place in an ovenproof dish in a single layer. Reserve the marinade. Cover and bake in the oven for 20 minutes.
Remove from the oven, turn the chicken and baste with some of the reserved marinade. Return to the oven, uncovered, for a further 10 minutes.
Meanwhile, mix the cornflour/cornstarch in 2 teaspoons of water and stir into the reserved marinade. Pour into a small pan and bring to the boil. Reduce the heat to very low and keep warm.
Serve the chicken with rice, fine green beans and baked tomatoes accompanied with the teriyaki sauce.