Ingredients
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2 teaspoons cornflour
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1 tablespoon mirin or 1 tablespoon dry sherry
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1 teaspoon sesame oil
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2 tablespoons reduced sodium soy sauce
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400 g porterhouse steaks or 400 g sirloin steaks, trimmed of fat and thinly sliced
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1 onion, chopped
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1 garlic clove, crushed
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1 teaspoon fresh ginger, finely chopped
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200 g chinese broccoli or 200 g other asian greens (mix or match the greens)
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1 tablespoon peanut oil or 1 tablespoon sunflower oil
Instructions
- In a medium bowl add 'marinade ingredients' (cornflour, mirin or dry sherry, sesame oil and reduced sodium soy sauce) and mix well.
- Add the meat to the bowl and mix, making ensure all the slices are evenly coated. Set aside for 15 minutes so the beef could absorb the flavours.
- Heat wok or frypan, add oil, heat and add onion, garlic and ginger cook until soft but not browned.
- Add thinly sliced beef with the marinade and cook over a high heat for 3 minutes.
- Add the greens of your choice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and beans.
- Add water to the wok and mix scrapping the sauce on the bottom of the wok.
- Cook until the vegetables are just tender but retain their vibrant green colour (approximately 4 minutes).
- Enjoy.