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