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Sesame & Long Pepper Angus Reserve Beef Stir Fry with Ginger, Shallots & Cloud Mushrooms

Serves
4
Prep
15 mins
Cook
15 mins
Difficulty
Easy
Ingredients.
  • 800g Angus Reserve skirt steak
  • 2 tbsp dark soy sauce
  • 2 tbsp Chinese cooking wine
  • 2 limes, zest finely-grated, juiced
  • 1 tsp ground long pepper
  • 1 tbsp cornflour
  • ¼ cup sesame oil
  • 1 red onion, finely sliced
  • 8cm piece ginger, cut into fine batons
  • 8 cloves garlic, finely sliced
  • 4 Kaffir lime leaves, very finely sliced
  • 2 punnets cloud mushrooms, torn
  • 2 red capsicums, cut into strips
  • 4 green shallots, cut into 5cm pieces
  • toasted sesame seeds, coriander leaves and rice noodles, to serve
Method.
  • Slice beef into fine strips. Combine the soy, Chinese cooking wine, zest, juice, long pepper and cornflour in a bowl to whisk well. Add the beef and toss to coat.
  • Heat half the sesame oil in a wok over a high heat, then fry the onion, ginger, garlic, lime leaves, mushrooms and capsicum for 5 minutes, until just softened, then set aside.
  • Add the remaining oil to the wok, drain the beef, reserving the marinade. Fry for 5 minutes, stirring constantly. Pour in the marinade, stir in the vegetable mixture and shallots, simmer briefly, then serve with toasted sesame seeds, coriander and rice noodles.
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