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Mooli and Garlic Beef with Pine Nuts
Mooli and Garlic Beef with Pine Nuts is a modern Australian fusion recipe for a classic stir-fry dish of beef, garlic and mooli (daikon) radish in a beef stock and lemon juice base finished with toasted pine nuts. The full recipe is presented here and I hope you enjoy this classic Australian version of: Mooli and Garlic Beef with Pine Nuts.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Beef RecipesVegetable RecipesFusion RecipesAustralia Recipes
Mooli and Garlic Beef with Pine Nuts: An Australian recipe for a stir-fry dish of beef, garlic and mooli (daikon) radish in a beef stock and lemon juice base finished with toasted pine nuts.
Ingredients:
1 tbsp vegetable oil
500g beef steak (any tender cut), very thinly sliced
300g mooli (daikon) radish, peeled and sliced thinly
4 green shallots, chopped
2 tbsp fresh coriander (cilantro), chopped
2 tbsp lemon juice
2 tsp sugar
1 tsp cornflour (cornstarch)
1/2 tsp beef stock powder (or 1 tsp jellified beef stock)
4 tbsp water
80g pine nuts, toasted
Method:
Mix together the beef and garlic in a bowl.
Heat the oil in a wok. When smoking, add the beef and garlic mix, in batches, stir-frying each time until the beef is almost cooked through.
Remove with a slotted spoon and set aside as you cook the next batch.
Once all the beef is cooked, ad the mooli (daikon) to the wok and stir-fry until just tender.
Return the beef to the wok, then add the shallots, coriander, lemon juice and sugar along with the water, cornflour and stock powder (mix these together first).
Cook the mixture, stirring constantly, until the sauce boils. Continue cooking until the mixture thickens slightly then sprinkle over the pine nuts and serve immediately.
