Japanese Beef Stew

Hayashi Rice

450g thinly sliced beef 4 medium thinly sliced onions

1 medium carrot thinly sliced oil

1 clove of garlic thinly sliced 240ml red wine

1tsp soy sauce 2 bay leaves

1tbsp dried thyme 1tbsp Worcestershire sauce

Green peas for garnish


Sauce ingredients



4 cups of Beef Stock 440g Tinned Tomatoes

1tbsp Tomato paste 2tbsp butter

3tbsp flour Water

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- Heat oil in frying pan and brown off beef strips. Add garlic and carrot.

- Add veggies into large cooking pot. Then add beef stock, tinned tomatoes, paste,bay leaves and thyme. Bring to the boil and leave to simmer until reduced by half.

- Add beef and continue to simmer.

- In frying pan melt butter and add flour stirring until clumpy and slightly browned.

- Add to stew along with left over ingredients.

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Chinese Long soup

300g pork fillets/chicken breast 6 large spring onions

200g Chinese lettuce 1tsp ginger puree

1 tbsp Rice wine 3 heads of Bok Choi

100g bean sprouts 1.5l of chicken stock

2tbsp light soy sauce 200g thin egg noodles

-Grill pork until cooked and slice thinly (ensuring even in width) There should be no blood and meat should be white.

- shred chinese lettuce

- slice bean sprouts and bok choi ensure there is some chunk to them but not massive

- boil noodles until cooked

- bring chicken stock to the boil and add: ginger, soy sauce, rice wine and meat.

- Then add greens heating them through this will take approx 2 minutes.