World Cuisine

  • 500 g (1 lb) sirloin steak, trimmed and cut into thin strips
  • 2 teaspoons sesame oil
  • 2 tablespoons light soy sauce
  • ½ teaspoon salt
  • 1 teaspoon caster sugar
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh root ginger
  • 1 cucumber
  • 3 tablespoons groundnut oil
  • 4 spring onions, finely sliced on the diagonal
  • 2 tablespoons toasted sesame seeds, to garnish

Marinate the beef for 30 minutes in a bowl with the sesame oil, soy sauce, salt, sugar, garlic and ginger.

Peel the cucumber, cut it in half lengthways and then into 1cm (½ inch) slices.

Heat half the oil in a wok over a high heat until the oil starts to shimmer. Add half the beef and stir-fry for 2–3 minutes, until just cooked, then remove using a slotted spoon. Heat the remaining oil and stir-fry the rest of the beef in the same way.

Add the cucumber and spring onions. Stir-fry for 1 more minute, until the cucumber is only slightly tender, and serve garnished with a scattering of toasted sesame seeds.

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