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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Teriyaki Beef
A sizzling delight of fresh British beef, ginger, chillis & handfuls of shiitake mushrooms.
There's no getting away from it, factories are just not very good at making food. At Bigham's everything is hand prepared in a kitchen, just like in a restaurant. That means we make our own sauces, trim our own meat & even create our own spice mixes. I believe this makes our food taste that little bit better.
Preparation time: Ready to eat in just 10 minutes!
Servings: Serves 2
Cuisine Type: Everyday
Cooking Instructions:
1. Heat 1 tablespoon of oil in a medium sized frying pan.
2. Add beef & vegetables & cook over a moderate heat for 6-8 mins, stirring occasionally.
3. Gently shake sachet of sauce & add contents to the pan. Bring to the boil then simmer for 1-2 mins.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t reheat once cooked!
Ingredients:
Fresh beef fillet (25%)
Soy sauce
Demerara sugar
Fresh carrots
Mirin
Water
Fresh leeks
Fresh shiitake mushrooms (5%)
Fresh white onion
Fresh red onion
Sunflower oil
Fresh spring onions
Fresh parsley
Fresh ginger
Garlic purée
Fresh red chilli
Arrowroot
Soy sauce contains: water, soya beans, wheat, salt, alcohol, acidity regulator: lactic acid.
Does this recipe contain?
dairy: no
soya: yes
mustard: no
fish: no
gluten: yes
sesame: no
celery: no
eggs: no
nuts: no
shellfish: no
Chef's Tip
Nori Sushi Rice & Vegetable Stir Fry (serves 2)
100g sushi rice
1 tbsp sesame seeds
1 toasted nori sheet, crumbled
1 tsp pickled ginger, drained & finely chopped
2 tsp sunflower oil
1/2 red pepper, deseeded & sliced
100g sugarsnap peas, trimmed
1. Cook the rice in a small pan according to the instructions. Toast the sesame seeds in a small pan over a medium heat for 1-2 minutes until golden, stirring frequently.
2. Heat the oil in a frying pan or wok & stir fry the pepper & sugarsnap peas for 3-4 minutes until tender-crisp.
3. Mix the cooked rice with the toasted sesame seeds, nori & pickled ginger. Serve hot with the stir fried vegetables & freshly prepared Bigham's Teriyaki Beef.
Udon Teriyaki Broth with Pak Choi & Mangetout (serves 2)
1 packet Bigham's Teriyaki Beef
1 tbsp sunflower or vegetable oil
230g pack of ready-to-heat udon noodles
2 pak choi, leaves separated, washed & thickly shredded
75g mangetout peas, trimmed & thinly sliced lengthways
300ml just-boiled water
1. In a large wok or casserole dish, fry the beef & vegetable mixture in oil according to the packet instructions. Open the noodles & discard the sauce sachet if present.
2. Add the noodles, pak choi & mangetout peas to the pan at the same time as the teriyaki sauce. Pour over the water, bring to the boil & simmer for 2-3 minutes until the noodles are hot & the vegetables tender, stirring occasionally. Ladle into large bowls & serve.
The soy sauce made from virgin soya beans is called tóuchõ & is highly sought after.
