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Salads aren't all about wispy bits of lettuce – in fact this one uses no leaves at all. It has all the flavours of a hearty Chinese stir-fry, but with even more crunch.
Serves: 4
Preparation time: 25 minutes,plus 2 hours marinating
Cooking time: 8 minutes
Per serving: 498 kcals/20.1g fat/6.8g saturated fat/5.7g salt/15.3g sugars
Ingredients:
- 6 tbsp Shaoxing wine, sake or dry sherry
- 4 tbsp oyster sauce
- 6 tbsp light soy sauce
- 2 tbsp caster sugar
- 1½ tbsp sesame oil
- 4 x 200g sirloin steaks
- 300g fine French green beans, trimmed
- 200g bean sprouts
- 2 tsp sesame seeds, lightly toasted
Instructions:
Place the rice wine, oyster sauce, 3 tbsp soy sauce, sugar and 1 tbsp sesame oil in a large bowl and stir until the sugar is dissolved. Add the steaks, then cover with clingfilm and place in the fridge. Marinate for 2 hours – take the bowl out of the refrigerator for the last half hour to bring to room temperature.
Preheat a frying pan or barbecue until hot. Sear the steaks for 2 minutes each side for rare, or 3–4 minutes each side for medium. Remove steaks from the pan and allow to rest for 5 minutes in a warm place. Simmer the marinade in the pan for 3–4 minutes until thickened, then brush it over the resting steaks.
Cook the beans in boiling water for 4 minutes until they are tender but still quite crisp. Drain them in a colander under cold running water until they are cold, to keep them crunchy. Combine with the bean sprouts. Mix together the remaining soy sauce and sesame oil. Toss the vegetables with the soy mixture.
Cut each steak into 1cm slices. Divide the slices of steak between 4 plates, top with the bean salad and sprinkle with the sesame seeds.
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