- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus 15 minutes marinating
- Effort: easy
- 2 x 170g beef steaks
For the marinade
- 13 cm piece fresh root ginger
- 1 Thai red chilli, very finely chopped
- 1 measure Bourbon whisky
- 4 tbsp dark soy sauce
- 2 cloves garlic, very finely chopped
- 2 tbsp ketjap manis
For the wok-fried greens
- handful tenderstem broccoli, cut stalks in half and leave the heads whole
- handful sugar snap peas, cut in diagonal strips
- handful mangetout, cut in diagonal strips
- small bunch spring onions, sliced
- small bunch basil, chopped
- 2.5 cm piece fresh root ginger, finely diced
Tips and Suggestions
A salmon cut steak is taken from the silverside joint and is tender with loads of flavour, so ideal for stir fries. Alternatively use rump, fillet or sirloin steaks.
Ketjap manis is an Indonesian sweet sauce which can be found in many supermarkets.
1. Lay the steaks between 2 pieces of cling film on a chopping board. Bash out lightly with a meat hammer or rolling pin to a thickness of about 5mm, to give you 2 flat steaks. Place them in a shallow dish.
2. For the marinade: grate the ginger and squeeze out the juice into a small bowl. Mix the remaining marinade ingredients into the juice, pour it over the steaks and leave to marinate for about 15 minutes.
3. Remove the steaks from the marinade, reserving the marinade. Heat a griddle pan to very hot. Pour on a little vegetable oil, lay the steaks in the pan,cook for about 2 minutes on one side, then turn and cook for 1 minute on the other. Remove and keep warm while you fry the greens.
4. For the wok-fried greens: heat a wok with a little vegetable oil added. Stir fry the vegetables over a high heat, adding them in stages in the following order: the tender stem broccoli, then the sugar snap peas, then the mange tout. Pour in some of the reserved marinade. Cook for 1 minute then add the sliced spring onions, chopped basil and diced ginger towards the end. Slice the beef and serve with the greens.
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