Chilli beef and mushroom stir-fry

Serves: 4


350g (12oz) rump or sirloin steak
3 tablespoons Kikkoman soy sauce
Juice of 1 lime
1 tablespoon sesame oil or 1 tsp toasted sesame oil
1 red chilli, deseeded and very finely chopped
2 tablespoons sunflower oil
200g (7oz) mushrooms, sliced or left whole if small
125g (4 1/2oz) tenderstem broccoli
2 heads of baby pak choi, shredded
75g (3oz) bean sprouts


• Trim any fat from the steak and cut the meat into thin strips. In a shallow dish, mix together the soy sauce, lime juice, sesame oil and chilli, add the steak and turn the strips over until they are well coated.

• Cover the dish with cling film and leave in the fridge to marinate for several hours or overnight.

• Heat 1 tablespoon of sunflower oil in a wok or large frying pan. Lift half the steak from the marinade and stir-fry over a high heat for 2 minutes until browned. Remove from the pan and set aside.

• Add the rest of the steak to the pan, reserving the marinade, and stir-fry for 2 minutes. Remove and set aside.

• Add the remaining oil to the pan and stir-fry the mushrooms for 2 minutes. Add the tenderstem broccoli, stir-fry for 1 minute, then add the pak choi and bean sprouts and stir-fry for a further 1 minute. Return the steak to the pan, pour over the reserved marinade and toss everything together over the heat for 2 minutes until piping hot. Serve at once.

Chef tips

Toasted sesame oil is much stronger than ordinary sesame oil so, if using, only add a little to the dish or its favour will be too dominant and overpower the other ingredients. You can substitute a cheaper cut of steak suitable for frying if you prefer, although the end result won’t be as tender.

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