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Beef with Soy and Lime, and a Grapefruit and Ginger Salsa

A fantastic eastern fusion recipe, sweet and aromatic but with a citrus and chili punch. To segment a grapefruit, cut a slice from each end, then cut away all the peel and pith, following the shape of the fruit. Finally cut away each segment, leaving the thin layer of membrane in between each one. Recipe from “Cook Express” published by Dorling Kindersley.
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  1. 1

    First, make the salsa. Put all the ingredients in a bowl, stir, and taste. Add a little black pepper, if you wish. Set aside.

  2. 2

    Heat the oil in a wok over a high heat until hot. Add the onion, and stir-fry for about 5 minutes until soft, before adding the beef strips and chilli. Continue to stir-fry for another 5 minutes or so, keeping everything moving in the wok. Add the soy, lime juice, and honey, and keep stir-frying.

  3. 3

    Throw in the mushrooms, and stir-fry for a few minutes until they are soft and begin to release their juices.

  4. 4

    To serve, pile the coriander on top of the beef, and serve immediately with rice or noodles, and the grapefruit salsa.


  • 1 tbsp groundnut or sunflower oil
  • 1 red onion, cut into 8 wedges
  • 675g beef steaks , cut into strips
  • 2 fresh medium-hot red chillies, deseeded and finely sliced into strips, one for the beef and one for the salsa
  • 1 splash dark soy sauce
  • 1 lime, juiced
  • 1 tbsp honey
  • 200g chestnut mushrooms, cleaned and sliced
  • 1 handful fresh coriander
  • 4 servings rice or noodles
  • 2 grapefruit, segmented, and chopped (see Cook’s Notes), for the salsa
  • 2 cm fresh root ginger, grated, for the salsa
  • 1 pinch sugar, for the salsa

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.


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