Instructions

1. 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.

   
   

2. 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.

   
   

3. 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.

   
   

4. 4

   Add the aromatics – garlic, ginger and chilli – and stir-fry for 1 min.

   
   

5. 5

   Pour in the soy sauce, mirin and sesame oil, toss in the pan until everything is well coated.

   
   

6. 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.

   
   

7. 7

   Scatter with the rest of the chilli, spring onions, sesame seeds and a squeeze of lime and serve with rice or noodles.

   
   

Ingredients

• 3 tbsp rapeseed oil, for frying
• 2 beef rump steaks
• 125g shiitake mushrooms, sliced
• 200g tatsoi or pak choi, root removed
• 100g sugar snap peas
• ½ bunch spring onions, diagonally sliced
• 2 cloves garlic, sliced
• 6 cm fresh ginger root
• 1 fresh red chilli, sliced into rounds (plus extra to serve)
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 2 tsp sesame seeds, toasted, to serve
• 1 lime, cut into wedges, to serve
• 250g noodles or rice, to serve

Serves 4

Total time required 20 mins

• Preparation time: 13 mins
• Cooking time: 7 mins