500 grams (1 pound ) beef fillet, scotch fillet or rump steak
40 grams (1.5 fl.oz) butter
3 – 4 tablespoons soy sauce
1 tablespoon cornflour (cornstarch)
2 teaspoons sesame oil
2 tablespoons lemon juice
Fresh black pepper, to taste
200 grams (7 oz) button mushrooms
Snow peas, generous handful, trimmed
1 tablespoon olive oil
Soy sauce with butter, what’s not to love?
Pairs well with …..
Steamed rice or couscous with toasted almonds
Hints and tips:
Substitute the beef fillet for pork and the vegetables for broccoli florets and red capsicum (peppers)
Heat a wok or large non stick fry pan over high heat. Slice beef into very thin strips (the idea is they sear and cook very quickly retaining moisture and tenderness).
Add a little olive oil and stir fry beef strips in batches very quickly, 15 – 20 seconds per batch, until just browned and remove from wok, set aside.
Add a little more olive oil and stir fry button mushrooms (if they are larger slice them into quarters first) and snow peas for 1 -2 minutes.
Tip the beef and juices back onto vegetables, sprinkle the cornflour, stir to combine and turn the heat off. Add the the butter, soy sauce, lemon juice, sesame oil and pepper. Stir to combine and once butter is melted, check seasonings. You may like to add a little more soy sauce. Serve immediately with steamed rice.