For this fabulous stir-fry recipe the marinade gives the beef flavour and the sesame coating keeps it succulent.
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Ingredients
- 250g beef fillet or sirloin
- 1 heaped tbsp potato flour
- 1 large free-range egg, beaten
- 45g sesame seeds
- 2 tbsp groundnut oil
- 1 tbsp shaoxing rice wine
- 2 green peppers, cut into 2cm pieces
- 100ml beef stock, hot
- 2 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 1 tsp brown sugar
- 1 tsp cornflour mixed with 1 tbsp cold water (optional)
For the marinade
- 1 garlic clove, finely chopped
- 1 tsp grated fresh ginger
- 1 tsp Shaohsing rice wine
- 1 tsp dark soy sauce
- 1 tsp toasted sesame oil
- 1 tsp brown sugar
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Method
- Cut the beef into 5mm-thick slices. Mix the marinade ingredients together in a bowl, add the beef slices, cover and chill for 20 minutes.
- Dip the beef slices in flour, then in egg, then cover with sesame seeds. Prepare the rest of the ingredients.
- Heat a wok over a high heat. Swirl the groundnut oil in the wok, add the beef and cook for 1 minute until browned. Remove and set aside. Add the rice wine and the green pepper and stir-fry for 2-3 minutes. Add the stock and bring to a simmer. Season with the soy sauce, sesame oil and the sugar. Stir in the cornflour paste and cook for a minute. Return the beef to the wok, stir and serve.
Nutrition
- 295kcals Calories
- 20g (4.9g saturated) Fat
- 20g Protein
- 10g (5g sugars) Carbs
- 1.9g Salt
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