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taut

i could almost hear
the perturbation
inside his head
that unremitting repetition
of twelve
long
school years
indoors
underpowered
and i imagined
his dream car
filled with mates
knocking about
suburban streets
me thinking
he should be
on the open road
but he’d know
         he was still going nowhere

First published in ‘Ochre Ten’ an Anthology by Ochre Coast Writers, edited by Dr Steve Evans October 2020

Cook - Eat

Mongolian Beef

500g porterhouse or similar steak
¼ cup cornflour
¼ cup vegetable oil
2 teaspoons ginger minced
1 tablespoon garlic minced
1/3 cup soy sauce
1/3 cup water
½ cup dark brown sugar
4 spring onions sliced
Slice the steak thinly and place into a plastic bag with the cornflour. Press the steak around in the bag making sure each piece is fully coated.
Add the oil to a large frying pan and heat on medium high heat.
Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute. Cook in batches if you need as you want to get a good sear.
When the steak is done cooking remove it from the pan.
Add the ginger and garlic to the pan and sauté for 10-15 seconds.
Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
Add the steak back in and let the sauce thicken for 20-30 seconds.
If sauce isn’t thick enough add 1 tablespoon of cornflour to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
Add the spring onions, stir to combine everything, and cook for a final 20-30 seconds.
Serve with rice.

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