Serves 2 ( 345 cals per person including 40gm of rice)
Ingredients
200gm Rump (or Fillet) Steaks
100ml Soy Sauce
1 tbspn Miso
60ml Rice Wine (or dry white wine)
2 tbspn Vegetable Oil
1 Red Chilli (finely chopped)
3cms Fresh Ginger (finely chopped)
2 cloves Garlic (finely chopped)
1 tspn Cornflour
1 tbspn Milk
1 Red Pepper (de-seeded and cut into thin strips)
100gm Chinese tinned Sliced Chestnuts
Bunch of Spring Onions (chopped and split between green and white segments)
30gm fresh Coriander (chopped)
1 fresh Lime
Preparation Method
Cut the Beef into 1cm stripes
Mix the Soy Sauce and Rice Wine in a saucepan, boil and reduce by 50% then add the mixture to the beef steak and marinade for at least 4 hrs (or preferably overnight in the refrigerator).
Blend the Milk and Cornflour, and thoroughly mix with the beef-steak and marinade.
Heat the oil in a wok and when hot, flash fry the mixed finely chopped chilli, ginger and garlic for about 1 minute.
Add the Green Spring Onion segments and the Red Pepper strips and fry for a further 2 minutes, then add the chestnuts, beef and marinade mixture and stir-fry for 3 minutes or until the beef is cooked to your personal taste.
Remove from the heat, mix in the coriander, the white Spring Onion parts together with the juice of a fresh Lime.
Serve with rice or noodles in warm bowls.
Ormside Kitchen 