|350g (12oz) rump or sirloin steak|
|3 tablespoons Kikkoman soy sauce|
|Juice of 1 lime|
|1 tablespoon sesame oil or 1 tsp toasted sesame oil|
|1 red chilli, deseeded and very finely chopped|
|2 tablespoons sunflower oil|
|200g (7oz) mushrooms, sliced or left whole if small|
|125g (4 1/2oz) long stemmed broccoli|
|½ Chinese leaf lettuce, shredded|
|75g (3oz) bean sprouts|
Step by step
- 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 1 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 2 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 2 minutes. Remove and set aside.
- Add the remaining oil to the pan and stir-fry the mushrooms for 2 minutes. Add the broccoli, stir-fry for 1 minute, then add the Chinese leaf and bean sprouts and stir-fry for a further 1 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.
Tips: toasted sesame oil is much stronger than ordinary sesame oil so, if using, only add a little to the dish or its favour will be too dominant and overpower the other ingredients. You can substitute a cheaper cut of steak suitable for frying if you prefer.