The food at Spice Temple was really yummy but not as hot as I thought it would be. I’m a total chilli fiend though so that’s got to be factored in. You might find it spicy.
My favourite dish was the Steamed Eggplant with Three Flavours (Coriander, Garlic and Pork) – no chilli at all but a delicious combination of flavours. I also really loved the Cat’s Ear noodles with peppers and chilli sauce (don’t worry, there’s no cat in the dish!) because it had a nice amount of chilli and the noodles were so silky.
I was a bit disappointed the Stir-fried duck with coriander and black vinegar wasn’t on the menu as I’d seen a recipe for it in Australian Gourmet Traveller. I’m going to try making it myself… stay tuned.
The dish I liked the least was the Fish (leatherjacket) drowned in chilli and Sichuan peppercorns. Our waiter warned us that it was the hottest dish on the menu so we were suitably excited when it arrived piled high with dried chillies. However the broth wasn’t (spicy) hot at all but the peppercorns provided a nice mouth numbing feeling. I just wasn’t wowed.
Obviously I didn’t get to try everything, so I’ll definitely be back for the Five Spice Lobster and Shredded Lamb Shoulder with salted chilli. Plus I want to try the cocktails as all the syrups are house made. (Hint: Hubby, let’s go on a date one Friday night!).
So anyway, back to today’s recipe. It’s super quick to make and packed with flavour thanks to the garlic, ginger, chilli and (my favourite) sesame oil. Go on, give it a go tonight!
Chilli beef and broccoli stir fry
1 tablespoon vegetable oil
1 medium onion, sliced into thin wedges
1 thumb sized piece of root ginger, grated
2 garlic cloves, finely chopped
1 red chilli, finely sliced
500g beef stir fry strips
1 medium head of broccoli, chopped into florets
2 tablespoons soy sauce
2 tablespoons oysters sauce
1 tablespoon sesame oil
Noodles or rice, to serve
1. Heat a wok or large frying pan to smoking point. Add the oil and onion and stirfry for 1 minute until the onion starts to colour. Add the ginger, garlic and chilli and stirfry for a further 30 seconds.
2. Add the beef strips and toss continuously for 2-3 minutes until the beef is seared all over. Add the broccoli florets and the soy and oyster sauces with a splash of water. Stir fry until the broccoli is tender, about another minute.
3. Remove from the heat and stir in the sesame oil. Serve with noodles or rice.