If you ask one of our butchers, they will happily prepare thin slices of lean steak for stir-fry or stroganoff dishes - and if you haven't yet tried our own sweet chilli dipping sauce then you really ought to because it's very, very good! Szechuan peppercorns are available at the deli counter at Staverton.
Ingredients - serves 4
400g stroganoff steak
1 carrot
2 spring onions, finely sliced
1 tbsp sunflower oil
1 tsp sesame oil
2cm cube of fresh ginger, grated
1/2 tsp crushed szechuan peppercorns
1 tbsp rice wine or dry sherry
1 tbsp soy sauce
sweet chilli dipping sauce |
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Method
1 If you haven't bought ready prepared beef from our butchers, and instead have sirloin, rump or escalopes, then slice the beef into very thin strips (3mm) about 5cm long x 1cm wide; peel and slice the carrot thinly then cut into matchstick pieces. Mix the rice wine, soy, ginger and crushed peppercorns together and toss the beef and carrot in it - cover and refrigerate for half an hour.
2 Heat the two oils in a wok and stir fry the beef and carrot mix to brown only (do not overcook or the meat will toughen) - a scant few minutes if the pan is hot enough. Turn out into a bowl and scatter over the sliced onion and serve with the dipping sauce as an appetiser, or with crispy noodles for a more substantial dish.
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