INGREDIENTS
3 tbsp vegetable oil
3 cloves of garlic, finely chopped
200 g (7oz) beef fillet
1 tbsp hoisin sauce
1 tbsp teriyaki sauce
1 tsp sugar
500g Asian broccoli
Bunch of coriander
1 whole red chilli
Pinch of sesame seeds
Touch of water
For the garnish:
1 cucumber
1 tbsp sesame oil
10 leaves mint
Juice of 1 lime
2 tbsp ground peanuts
Recipe continues
METHOD
Heat wok over a medium heat. Finely slice the garlic and fry in vegetable oil over a medium heat until golden brown.
Slice the beef, add to the wok and fry for 3 minutes. Reduce the heat and stir in the oyster sauce, fish sauce and sugar. Cook gently until dissolved. Add broccoli stalks, and a little water. Stir and cover.
Peel and finely slice the cucumber. Combine with fresh mint, sesame oil, ground peanuts and lime juice.
Slice the chilli and toss it through the beef along with the coriander.
To serve spread the cucumber salad over the base of the plate and top with the beef stir fry.