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
Mix 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.