Delicious beef stir-fry with a hot and sour dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Method
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Heat the sesame oil in a wok or frying pan until smoking.
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Add the vegetables a bit at a time and stir fry.
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When softened, add the beef and toss through.
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Add a squeeze of lime and the water.
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To make the dressing, warm all the ingredients.
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Boil for three minutes, remove from the heat and blend. Allow to cool.
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To make the rice, heat one tablespoon of long grain rice in a pan until it pops (like Rice Krispies).
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Serve the beef stir-fry with a drizzle of dressing, garnish with popped rice and a sprig of coriander.
Ingredients
- 2 tbsp sesame oil
- 60g/2oz bean sprouts
- 1 red onion
- 1 pak choi
- 1 yellow courgette
- 250g/8¾oz green beans, blanched
- 115g/4oz cucumber, finely sliced
- 115g/4 oz white radish, finely sliced
- 2 spring onions, sliced
- 1 clove garlic, sliced
- 500g/1lb 2oz beef (fillet), cut into pieces
- 1cm/½in piece fresh root ginger, grated
- ½ lime
- 4 tbsp water
For the dressing
- 1 tbsp vegetable oil
- 100ml/3½fl oz teriyaki sauce
- 100ml/3½fl oz sake
- ½ tsp red chillies, chopped
- 1cm/½in piece fresh root ginger, grated
- 1 tbsp muscovado sugar
- 1 lime, juice only
- 1 bunch fresh coriander
- 1 clove garlic
To serve
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