- 2 tbsp sesame oil
- 60g/2oz bean sprouts
- 1 red onion
- 1 pak choi
- 1 yellow courgette
- 250g/8¾oz green beans, blanched
- 115g/4oz cucumber, finely sliced
- 115g/4 oz white radish, finely sliced
- 2 spring onions, sliced
- 1 clove garlic, sliced
- 500g/1lb 2oz beef (fillet), cut into pieces
- 1cm/½in piece fresh root ginger, grated
- ½ lime
- 4 tbsp water
- 1 tbsp vegetable oil
- 100ml/3½fl oz teriyaki sauce
- 100ml/3½fl oz sake
- ½ tsp red chillies, chopped
- 1cm/½in piece fresh root ginger, grated
- 1 tbsp muscovado sugar
- 1 lime, juice only
- 1 bunch fresh coriander
- 1 clove garlic
- rice to serve
- Heat the sesame oil in a wok or frying pan until smoking.
- Add the vegetables a bit at a time and stir fry.
- When softened, add the beef and toss through.
- Add a squeeze of lime and the water.
- To make the dressing, warm all the ingredients.
- Boil for three minutes, remove from the heat and blend. Allow to cool.
- To make the rice, heat one tablespoon of long grain rice in a pan until it pops (like Rice Krispies).
- Serve the beef stir-fry with a drizzle of dressing, garnish with popped rice and a sprig of coriander.