Toasted sesame seeds bring their distinctive smoky aroma to this scrumptious oriental marinade.
450 g (1 lb) rump steak
30 ml (2 tbsp) sesame seeds
15 ml (1 tbsp) sesame oil
30 ml (2 tbsp) vegetable oil
115 g (4 oz) small mushrooms, quartered
1 large green pepper, seeded and cut into strips
4 spring onions, chopped diagonally
boiled rice, to serve
for the marinade
10 ml (2 tsp) cornflour
30 ml (2 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) soy sauce
few drops of Tabasco sauce
2.5 cm (1 in) fresh root ginger, grated
1 garlic clove, crushed
1. Trim the steak and cut into thin strips about 1 x 5 cm (1/2 x 2 in).
2. Make the marinade. In a bowl, blend the cornflour with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the steak strips, cover and leave in a cool place for 3 - 4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry-fry over a moderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir-fry for 2 - 3 minutes. Add the spring onions and cook for 1 minute more.
6. Return the steak to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes until the ingredients are evenly coated with glaze.
7. Sprinkle over the sesame seeds and serve immediately with boiled rice.
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