World Cuisine

  • 2 tablespoons groundnut oil
  • 1 tablespoon finely chopped fresh root ginger
  • 2 garlic cloves, finely chopped
  • 375 g (12 oz) sirloin steak, trimmed and cut into thin strips
  • 250 g (8 oz) cherry tomatoes, halved
  • handful of coriander leaves
  • 1 red onion, thinly sliced
  • 1 tablespoon dark soy sauce
  • 2 teaspoons cornflour
  • 1 tablespoon Chinese rice wine or dry sherry
  • pinch of salt

Combine the sauce ingredients in a bowl, stirring well to remove any lumps. Set aside.

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the ginger and garlic and stir-fry for a few seconds, then tip in the beef and continue stir-frying for 2–3 minutes until the meat is lightly browned.

Add the sauce ingredients, stir the mixture thoroughly and cook until reduced to a thick glaze. Tip the beef into a bowl with the remaining ingredients. Check the seasoning and serve as a warm salad.

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