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    Chinese Pancakes with Stir-fried Beef

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    Chinese Pancakes with Stir-fried Beef

    Using ready prepared beef, vegetables and pancakes means that this dish can be put together in minutes. Serve the filled pancakes on their own or as part of a Chinese meal.

    • Preparation time: 10 minutes
    • Cooking time: 7 minutes
    • Total time: 17 minutes 20 minutes

    Serves: 4

    Ingredients

    • 1 tbsp Waitrose Groundnut Oil
    • 1 x 180g pack Waitrose Beef for Stir Fry
    • 125g shiitake mushrooms, sliced
    • 1 pack Eastern Inspirations Oriental Chinese Stir Fry Vegetables
    • 1 x 180g jar Lee Kum Kee Cantonese Black Bean Garlic Stir Fry Sauce
    • 8 pancakes from a pack of Cherry Valley Chinese Style Pancakes
    • To garnish
    • Fresh coriander
    • Salad onions

    Method

    1. In a wok or large frying pan heat the oil until very hot, add the beef and stir-fry briskly for 1-2 minutes.
    2. Add the shiitake mushrooms and stir-fry vegetables and stir-fry over a high heat for 3 minutes. Pour in the Black Bean Garlic Sauce and stir-fry for a further 2 minutes.
    3. Steam the pancakes as directed on the packet. The remaining pancakes in the pack may be frozen and used at a later date.
    4. To serve, divide the stir-fried beef and vegetables between the pancakes, placing the mixture on one half of each pancake. Fold the pancakes over the filling. Serve, garnished with salad onions and fresh coriander.

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    Variation

    Instead of Black Bean Garlic Sauce, use one of the other stir-fry sauces in the Lee Kum Kee range. As an alternative to pancakes, serve the stir-fry mixture with noodles. Chicken or pork may be used in place of the beef

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