Description
This recipe is easy and quick to make, but benefits from the beef being left to marinade overnight, if possible. So, planning ahead helps here. A delicious concoction that owes its flavors to Brazilian and Chinese influences. Although distinctly Chinese in concept, this delicious dish betrays influences of the Brazilian dish churrasco!
Ingredients
Units
Scale
- 1 tbsp rice wine
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp cornflour
- 475 gm beef, e.g. rump steak, trimmed and thinly sliced or lean ground beef
- 2 tsp rapeseed oil
- 4 cm piece of ginger, cut into matchsticks
- 2 cloves of garlic, finely sliced
- 1 red chilli, finely sliced
- 2 tsp cumin seeds
- 1 tsp chilli flakes
- Jasmin rice, Basmati rice, or noodles to serve.
- Shredded spring onions and coriander for garnish
Instructions
- In a large bowl whisk the rice wine, soy sauce, sesame oil, and cornflour.
- Add the beef and toss until evenly coated. Cover and chill for at least 1 hour, or overnight.
- Heat the oil in a wok over a high heat. Add the ginger, garlic, chili, cumin, and chili flakes, and stir fry for 30-60 seconds.
- Add the beef and marinade and stir fry for 2-3 minutes; add a splash of water if it sticks.
- Serve with Jasmine rice, Basmati rice or noodles, and garnish with shredded spring onions and coriander.
- Prep Time: 10 minutes
- Marinade Steak: 1 hour
- Cook Time: 4-5 minutes
- Category: dinner
- Method: stove top
- Cuisine: Chinese/Brazilian