The crisp texture and fresh taste of mangetouts perfectly complement the melt-in-the-mouth tenderness of the steak, all served in a richly aromatic sauce.
ingredients
serves 4
450 g (1 lb) rump steak
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) soft brown sugar
2.5 ml (1/2 tsp) cornflour
15 ml (1 tbsp) vegetable oil
15 ml (1 tbsp) finely chopped fresh root ginger
15 ml (1 tbsp) finely chopped garlic
225 g (8 oz) mangetouts
method
1. Cut the steak into even-sized, very thin strips.
2. Combine the soy sauce, rice wine or dry sherry, brown sugar and cornflour. Mix well and set aside.
3. Heat the oil in a preheated wok. Add the ginger and garlic and stir-fry for 30 seconds. Add the steak and stir-fry for 2 minutes, or until evenly browned.
4. Add the mangetouts and stir-fry for a further 3 minutes.
5. Stir the soy sauce mixture until smooth, then add to the wok. Bring to the boil, stirring constantly, lower the heat and simmer until the sauce is thick and smooth. Serve immediately.
