Stir-Fry Beef on Japanese Salad

Stir-Fry Beef on Japanese Salad

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Time taken :   20mins

Serves :         4

(Cook extra for lunch the next day)

INGREDIENTS:

• 750gm thinly sliced beef rump steak
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 60ml rice vinegar
• 60ml lime juice
• 2 tsp brown sugar
• 2 seeded, chopped fresh red Thai chillies (optional)
• 1 medium carrots, cut into matchsticks (raw)
• 200mg shredded cabbage (raw). If you wanted to make this a superfoods recipe, use purple cabbage
• 1 clove crushed garlic
• Spring onion and sesame seeds for garnish (optional)

METHOD:

1. Combine beef, olive oil, soy sauce, vinegar, lime juice, garlic, chilli (optional), and sugar in a bowl, cover and refrigerate for  at least 10 minutes. If have time for 3 hours or overnight. Then drain beef and keep marinade.
2. In a wok, heat the olive oil and stir-fry beef, in batches, till brown. Set aside beef.
3. Put marinade in the wok, boil , uncovered, until it reduces to one-third.
4. Divide carrot and cabbage into 4 serving plates, top with beef, and drizzle with the sauce.
5. Garnish with spring onion and seasme seeds if desired.