A few weeks ago I had bought some nice fillet steaks for a Saturday night dinner. Having misjudged the amount of meat that I required, I ended up with a solitary steak not being needed. No big problem, into the freezer he went until I could think of something to do with him. Nicola had been looking through some of my many recipe books over the last few nights and had highlighted this dish as something that she would like to see make its way to the dinner table, which meant that my fillet steak could now live out his beefy destiny.
Ingredients (serves 2)
- 300g rump steak (or whichever cut of beef you wish)
- 2 tsp sugar, any type you want
- 2 tbsp soy sauce
- 2 tbsp mirin (in the absence of mirin, sweet sherry is a good replacement)
- 2 garlic cloves, chopped roughly
- 1 tbsp sesame oil
- 4 spring onions, sliced lengthways
- 1 tbsp sesame seeds, toasted
- Start cooking your basmati rice using packet instructions. When cooked, stir a drizzle of sesame oil through the rice.
- Slice the meat as thinly as possible. Mix the sugar, soy sauce, mirin, garlic and sesame oil before adding the beef and stir.
- Heat a wok until very hot, add 2 tbsp vegetable oil. When the oil is beginning to smoke, add the beef, searing for a few minutes before adding the spring onions.
- Stir fry for a couple of minutes then add the sesame seeds.
This dish is so easy to prepare, in fact the preparation and cooking of the beef can be done in the time that your rice is cooking. Nicola gave this dish a top score of ten so it looks I'll be making it again in the near future. I better make sure that there's plenty of leftover fillet beef close to hand!