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Recipes
Stir-Fried Steak Strips with Red Peppers and Cashews.
Serves: 4
Ingredients:
1 pound boneless steak
3 tablespoons light soy sauce
1 1/2 tablespoons mirin (Japanese rice wine)
1 tablespoon balsamic vinegar
2 tablespoons fresh ginger, peeled and finely chopped
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 large red pepper, cut into thin strips
6 spring onions, cut into 2-inch pieces
1 cup unsalted cashews
1 1/2 tablespoons hoisin sauce
1/4 cup water
Preparation:
Cut the steak into thin slices and place in a bowl. Add the soy sauce, mirin, vinegar and 1 tablespoon of the ginger.
Mix to make sure the meat if fully covered and let marinate for at least 30 minutes or leave overnight in the fridge.
Method:
Remove the steak from the marinade and put the marinade to one side.
Heat the oil in a wok or large frying pan.
Add half of the garlic, half of the remaining ginger and all the steak strips.
Cook, stirring constantly, for about 5 minutes.
Remove the meat with a slotted spoon and set aside.
Put the remaining oil in the wok. Add the pepper, spring onions and remaining garlic and cook, stirring frequently, for about 4 minutes. Return the steak strips to the wok and until cooked thouroughly. Add the cashews during the last minute of cooking. Remove the mixture to a serving platter.
Add the hoisin sauce to the hot wok and stir in the reserved marinade and water, stir continuously to create a smooth sauce. Simmer until the sauce starts to thicken. Spoon the sauce over the meat and vegetables and serve immediately.
