A popular Nottingham oriental takeaway has released a number of recipes for its popular dishes online – allowing students to enjoy their own versions from home!
Chopstix has sadly had to close several of their stores up and down the United Kingdom due to the coronavirus pandemic, including their restaurant inside Nottingham’s Victoria Centre.
But, despite the fact that we have had home due to Government advice to do so, we can still enjoy our favourite dishes from Chopstix.
They have released a number of recipes on their Instagram – so here is how you can make homemade versions of teriyaki beef and caramel drizzle!
Teriyaki Beef
Ingredients:
- 8oz / 227g Rump Steak
- 15ml Vegetable Oil
- ½ Mixed peppers (diced)
- ½ Large onion (diced)
- 5g Garlic (chopped)
- 5g Ginger (chopped)
- 5g Red Chilli (thinly sliced)
- ½ tsp Crushed Chilli Flakes
- Pinch of salt
- 5g Sugar
- 100ml Teriyaki Sauce
- 75ml water
Marinade Ingredients
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Sugar
- ½ tsp Pepper
Method:
- Trim any excess fat from the steak.
- Mix the soy sauce, sesame oil, sugar and pepper together
- Cover the steak with the marinade, cover and place in the fridge for 30-60minutes
- Slice the steak into strips, this will depend on how thick your steak is as to how thin you cut it.
- Add the oil to the wok and heat, once hot add the peppers and onion and start to fry
- As the peppers and onions start to colour, add the ginger and garlic, fry a little longer.
- Add the sliced steak to the wok, tumble the steak well to get it sealed well then add the red chilli
- Add the teriyaki sauce to the wok, add the sugar, crushed chilli and pinch of salt and mix thoroughly
- Add the water to the wok, bring to the boil and reduce the heat a little
- Continue to simmer to reduce the sauce down to your liking
Caramel Drizzle Chicken
Ingredients:
- 150g Golden Syrup
- 100ml Coconut Milk
- 2 tbsp Cornflour
- Water to mix with the cornflour
Method:
- Mix the cornflour with approx. 2tbsp of water and set aside – this will need another stirring before adding it to the sauce
- Gently heat your wok and add the golden syrup, continue to heat until it has become runny
- Add the coconut milk and gently stir to thoroughly mix
- Gently bring to the boil and add some of the cornflour mix and mix it thoroughly. As the sauce starts to thicken, allow it to reduce a little before adding the fried chicken
- Tumble the chicken in the sauce as it continues to reduce, add more or all of the cornflour mix to thicken the sauce
- Remove from the heat once its at the thickness you are happy with and serve
- (Optional: Garnish with sesame seed or desiccated coconut)
Written by Matt Lee
Feature image source: Foodservice Equipment Journal