Chilli Beef and Mushroom Stir-fry (From Bournemouth Echo)

Chilli Beef and Mushroom Stir-fry

11:01am Monday 1st June 2009 in

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Chilli Beef and Mushroom Stir-fry

Serves 4

350g (12oz) rump or sirloin steak

3 tbsp soy sauce

Juice of 1 lime

1 tbsp sesame oil or 1 tsp toasted sesame oil

1 red chilli, deseeded and very finely chopped

2 tbsp sunflower oil

200g (7oz) mushrooms, sliced or left whole if small

125g (4 1/2oz) tenderstem broccoli

2 heads of baby pak choi, shredded

75g (3oz) bean sprouts

Trim any fat from the steak and cut the meat into thin strips. In a shallow dish, mix together the soy sauce, lime juice, sesame oil and chilli, add the steak and turn the strips over until they are well-coated.

Cover the dish with cling film and leave in the fridge to marinate for several hours or overnight.

Heat one tablespoon of sunflower oil in a wok or large frying pan.

Lift half the steak from the marinade and stir-fry over a high heat for two minutes until browned. Remove from the pan and set aside.

Add the rest of the steak to the pan, reserving the marinade, and stir-fry for two minutes. Remove and set aside.

Add the remaining oil to the pan and stir-fry the mushrooms for two minutes. Add the tenderstem broccoli, stir-fry for one minute, then add the pak choi and bean sprouts and stir-fry for a further one minute.

Return the steak to the pan, pour over the reserved marinade and toss everything together over the heat for 2 minutes until piping hot. Serve at once.