Sesame Beef and Ginger Stir-Fry with Chinese Vegetables
300 g (10.5 oz) piece of Scotch Beef rump (popeseye) or 4 x 75 g minute steaks, cut into strips
4 tbsp soy sauce
2 tsp toasted sesame oil
5 cm (2 inch) piece fresh ginger, peeled and thinly sliced
1 tbsp sesame seeds
300 g bag of mixed Chinese style stir fry vegetables
1 Chinese leaf, shredded
- In a shallow bowl, mix together the soy sauce, sesame oil and fresh ginger. Add the strips of beef mixing to coat.
- Heat a wok or a large non-stick frying pan. Stir-fry the sesame seeds for a couple of minutes until evenly toasted. Transfer to a small bowl.
- Drain the beef from the marinade and sear in the hot wok in batches until browned – the clinging marinade will act as a cooking medium. Set aside.
- Add all the vegetables to the hot wok with the remaining marinade. Stir-fry briskly for 2-3 minutes then toss in the seared beef and stir-fry for a further 1-2 minutes or until cooked to your liking.
Serve sprinkled with toasted sesame seeds.
Substitute the beef with Speciality Selected Pork fillet or Scotch neck fillet of lamb, thinly sliced. And a good recipe to use left-over roasted meats in, finely shredded to absorb the flavours.
Have ready some cooked noodles to accompany this speedy stir-fry. Few ingredients required for a fresh and zesty flavour. Lamb and pork work really well too.