Ingredients
- 2 beef rump steaks
- 200 g of tatsoi or pak choi, root removed
- 100 g of sugar snap peas
- 0.5 bunch of spring onions, diagonally sliced
- 2 cloves of garlic, sliced
- 6 cm of fresh ginger root
- 1 tbsp of mirin
- 1 tsp of toasted sesame oil
- 2 tsp of sesame seeds, toasted, to serve
- 250 g of noodles or rice, to serve
- 125 g of shiitake mushrooms, sliced
- 1 fresh red chilli, sliced into rounds (plus extra to serve)
- 3 tbsp of soy sauce
- 3 tbsp of rapeseed oil, for frying
- 1 lime, cut into wedges, to serve
Method
Step 1
Heat 1tsp oil in a large wok or frying pan over a medium-high heat. Season steak with salt and pepper and cook about 2 mins per side for medium-rare. Remove from the wok and let rest for 10 mins.Step 2
While it rests, wipe out the wok and heat 1tbsp oil over a high heat, then add the mushrooms. Cook until tender, about 3 mins, keeping them moving.Step 3
Add the tatsoi, sugar snap peas and spring onions (reserve a handful for the end) and fry for a further 2 mins, stirring constantly.Step 4
Add the aromatics – garlic, ginger and chilli – and stir-fry for 1 min.Step 5
Pour in the soy sauce, mirin and sesame oil, toss in the pan until everything is well coated.Step 6
Take off the heat and quickly slice the rested meat into strips against the grain. Return the meat to the pan and stir to coat in the sauce.Step 7
Scatter with the rest of the chilli, spring onions, sesame seeds and a squeeze of lime and serve with rice or noodles.