January 20, 2009 - 13:14 GMT hellomagazine.com Chilli beef and mushroom stir-fry GALLERY Ingredients (Serves 4) 3 tbsp Kikkoman Naturally Brewed Soy Sauce Juice of 1 lime 1 tbsp sesame oil or 1 tsp toasted sesame oil 1 red chilli, deseeded and very finely chopped 350g/12oz rump or sirloin steak, sliced into strips 2 tbsp sunflower oil 200g/7oz mushrooms, wiped and sliced 125g/41⁄2oz Tenderstem broccoli 2 heads of baby pak choi, shredded 75g/3oz bean sprouts MethodMix together the soy sauce, lime juice, sesame oil and chilli in a bowl, add the steak and mix until well coated. Cover with clingfilm and leave in the fridge to marinate for a few hours, preferably overnight. Heat 1 tbsp of the sunflower oil in a wok or large frying pan until hot. Lift half the steak from the marinade and stir-fry over a high heat for 2 minutes until browned. Remove from the wok and set aside. Add the remaining steak to the pan, reserving the marinade, stir-fry for 2 minutes, remove and set aside. Add the remaining oil to the wok and stir-fry the mushrooms for 2 minutes, then add the broccoli and stir-fry for 1 minute more. Add the pak choi and bean sprouts and stir-fry for 1 minute, then return the steak to the wok, pour over the reserved marinade and toss everything over the heat for 2 minutes until piping hot. Serve the stir-fry heaped into warm bowls with freshly cooked noodles or rice.