Steak Or Chicken

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Steak Or Chicken to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Steak Or Chicken, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 c coconut milk best)
• 3/4 c hot water
• 1 beef or chicken stock cube
• 1 soy sauce
• 1 clove garlic
• 1 ginger
• 1 chilli
• 1 1/2 ts curry powder
• 2 cornflour
• 6 peanut butter (super crunchy is
• 1 onion
• 1/2 capsicum (cut into strips)
• 1 celery (half bunch chopped)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions Mix all ingredients except stock, meat, vegetables and cornflour together in a measuring jug

Step 2: Technique & Execution

Cook onion and steak or chicken until done in wok on high heat

Step 3: Technique & Execution

Remove from heat and add sauce

Step 4: Technique & Execution

Blend cornlfour in 1T water (cold) and add to mix

Step 5: Technique & Execution

Return to heat and add vegetables

Step 6: Technique & Execution

Cook until sauce thickens (add extra coconut milk if required)