Beef with Chinese-style Marinade with Toasted Sesame Seeds
Toasted sesame seeds bring their distinctive smoky aroma to this Oriental marinade. Can also use with chicken or pork.
- FOR THE MARINADE:
- 450 g/1 lb rump steak
- 30 ml/2 tbsp sesame seeds
- 15 ml/1 tbsp sesame oil
- 30 ml/2 tbsp vegetable oil
- 100 g/4 oz small mushrooms, quartered
- 1 large green pepper, seeded and diced
- 4 spring onions, chopped diagonally
- 10 ml/2 tsp cornflour
- 30 ml/2 tbsp rice wine or sherry
- 15 ml/1 tbsp lemon juice
- 15 ml/1 tbsp soy sauce
- few drops Tabasco sauce
- 2.5 cm/1 in piece root ginger, peeled and grated
- 1 garlic clove, crushed
Trim the steak and cut into thin strips about 1 cm x 5 cm/1/2 x 2 in.
In a bowl, blend the cornflour with the sherry then stir in the other marinade ingredients. Stir in the beef strips, cover and leave in a cool place for 3-4 hours.
Place the sesame seeds in a large frying pan or wok Cook dry over a moderate heat, shaking the pan until the seeds are golden. Reserve on one side.
Heat the oils in the frying pan. Drain the beef, reserving the marinade, and brown a few pieces at a time. Remove with a slotted spoon.
Add the mushrooms and pepper and fry for 2 - 3 minutes, moving the vegetables continuously. Add the spring onions and cook for a further minute.
Return the beef with the marinade and stir over a moderate heat for a further 2 minutes until the ingredients are evenly coated with glaze. Just before serving sprinkle with sesame seeds.