Living in the sticks might seem like a dream come true for some but it does have its downsides.
We have rats.
Is anyone still reading?
The mere thought of them makes my toenails curl backwards and I associate these horrid creatures with sewers and other less than salubrious things. I am the first to admit that we don’t live in the tidiest or cleanest house in the neighbourhood, but damn, we don’t live in squalor.
The scratching noises under the bathroom floorboards and the attic are slowly driving us scatty. How the hell are they getting in? We don’t know yet, which is why a rat man from the council is coming today to eradicate them.
Our house overlooks the river Crouch and tonnes of wheat fields, which means all kinds of critters live awfully close by, so really, this shouldn’t come as a surprise to us. But geez, if there is not one problem, another one will surely come along. It just never ends.
- 30ml (2 tbsp) soy sauce
- 45ml (3 tbsp) sherry
- 5ml (1 tsp) sugar
- 30ml (2 tbsp) sunflower oil
- 1 red onion, thinly sliced
- 300g (10 oz) rump steak, cut into thin strips
- 300g (10 oz) broccoli florets
- 25g (1 oz) roasted cashew nuts, or more if you like
- Mix the soy sauce, sherry, sugar and 30ml (2 tbsp) water in a small bowl.
- Heat the oil in a large frying pan or wok, add the onion and beef, then stir-fry quickly until the beef is lightly browned. Tip out onto a plate.
- Add the broccoli and cashews to the pan, stir-fry for 1 minute, then add the soy mixture. Bring to the boil, then cover and simmer for 5 minutes until the broccoli is just tender.
- Tip the beef and onions back into the pan and heat through briefly before serving with noodles or rice.
- Sometimes I fry the onions in a bit of oil first, caramelize them, set them aside and cook the rest as instructed, only to add the onions back to the dish at the very end.
- Serving Size: 1 serving
- Calories: 549
- Sugar: 11 g
- Sodium: 2.98 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 41 g