ANGUS RESERVE STRIPLOIN STIRFRY WITH SHIITAKES, GINGER AND NAHM JIM
400g Angus Reserve striploin
1 Tbsp cornflour
¼ cup Chinese cooking wine
finely grated zest and juice of 2 limes
1 long red chilli, finely chopped
8 cloves garlic, finely chopped
2 Tbsp light soy sauce
2 Tbsp fish sauce
2 Tbsp palm sugar, grated
4 eschalots, finely sliced
1 cup shiitake mushrooms, finely sliced
6cm piece ginger, cut into fine batons
¼ cup vegetable oil
3 cups mixed vegetables (snow peas, carrots, kale, green shallots)
1 cup mixed Asian herbs
shallot pancakes, to serve
Slice the striploin into fine strips, then toss with the cornflour and Chinese cooking wine, then set aside for 10 minutes. Mix the zest, juice, chilli, half the garlic, soy sauce, fish sauce and sugar in a bowl.
Fry the eschalots, mushrooms, ginger and remaining garlic in half the oil in a wok set over a high heat for 3 minutes, until well-softened. Set aside.
Add the remaining oil to the wok and fry the beef until lightly browned. Pour in the sauce and bring to a simmer. Add the eschalot mixture, vegetables and herbs, mix well, then serve with shallot pancakes.