Take a medium sized bowl and tip in all the ingredients of the marinade. Mix in the beef strips, making sure that all of it is thoroughly coated. Refrigerate the mixture for a minimum of half an hour. You can marinate overnight also.
Take a wok, heat about 2 tbsp. of oil , swirling it around, so that the wok is well coated with oil.
Depending on the size of the wok you might have to stir fry the beef in batches.
Tip in the beef when the wok is smoking hot, and mix well. Cook on high heat for 7-8 minutes and if you are cooking in batches take the first batch out in a plate and cover the plate.
Once you have cooked all the beef, tip it back in the wok, and throw in the garlic, basil and chilli. Mix well
Roasted Reds Soup
Ingredients (Generous serving for one)
100 gm. Red Pepper (Deseeded and sliced lengthwise)
200 gm. Tomatoes (Deseeded and sliced lengthwise)
3 cloves of Garlic
2 tbsp. Olive oil
Seasoning (Salt, pepper and paprika)
1 ½ cup Chicken or vegetable stock
Grated Parmesan cheese
Slice the red pepper and tomatoes lengthwise getting rid of the seeds. Lay out on a baking tray and drizzle with olive oil.
Wrap the garlic cloves in aluminum foil and put on the same baking tray as the tomatoes and pepper.
Bake in a pre-heated oven of 180 C (350 F) for 40-45 minutes until the vegetables are soft and gleaming.
Unwrap the foil; skin the garlic cloves and blitz together with the roasted vegetables.
Take a medium saucepan, add the stock, paste and seasoning (according to taste) and stir well. Once all is mixed together, let the soup simmer for half hour.
Taste and season again before giving it a final stir and then take off heat.
Pour the soup in a soup bowl, top with your choice of accompaniment, give a few grinds of black pepper and slurp away.