Sticky ginger beef
Sticky ginger beef
Chilli jam, rice noodles, lime, cucumber & peanuts
Equipment
Ingrediënten
Serves 2 | total 20 minutes
- 90 g rice vermicelli noodles
- ½ cucumber
- 6 cm piece of ginger
- 1 romaine lettuce
- 2 limes
- 1 heaped tablespoon chilli jam
- 1 x 200g sirloin steak
- 30 g unsalted peanuts
Instructies
- In a heatproof bowl, cover the noodles with boiling kettle water.
- Finely slice the cucumber into batons.
- Peel and matchstick the ginger.
- Click apart the lettuce and finely shred the outer leaves, leaving the smaller inner leaves whole.
- Finely grate the zest of 1 lime into a bowl, squeeze in the juice, add half the chilli jam and 1 tablespoon each of red wine vinegar and extra virgin olive oil to make a dressing.
- Drain and refresh the noodles, pile on to a platter with the lettuce and cucumber, pour over the dressing and toss well.
- Cut off and discard any fat and sinew from the steak, chop the steak into 2cm dice, then season with sea salt and black pepper.
- Put a large non-stick frying pan on a high heat.
- Roughly chop the peanuts, toast for 3 minutes until golden, then put aside, returning the pan to the heat.
- Put ½ a tablespoon of olive oil and the ginger into the hot pan.
- Stir-fry for 1 minute, then toss in the steak for 1 minute – you don’t want to overcook it.
- Stir in most of the peanuts and the remaining chilli jam, then spoon the steak on to the platter, sprinkle over the remaining peanuts and serve with lime wedges, for squeezing over.
