This recipe was pleaded for by Kaye’s youngest girl Bonnie (she’s hilarious) because she says Kaye’s beef normally has the texture of the sole of her shoe. This one’s for you, Bonnie!
- Yield: 4 Servings
- 1 lb (450 g) sirloin steak, trimmed of fat
- 4 tbsp light soy sauce
- 1 tsp caster sugar
- 1 tbsp sesame oil
- 2 tsp rice wine or dry sherry
- 4 spring onions, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp vegetable, groundnut, or coconut oil
- large handful of carrot batons
- pre-cooked noodles, to serve
How to Make It
- Cut the steak into 1 cm- (½ in-) thick slices against the grain. Meat cut this way is more tender.
- Put the soy sauce, sugar, sesame oil, and rice wine or sherry into a bowl, then add the steak. Now, using your hands, massage the marinade well into the steak.
- Now add the spring onions and garlic, and stir well.
- Leave this to marinade for 24 hours… or 2 minutes, if that’s all you have.
- Heat up a large frying pan or wok over a high heat, then add the oil. When it’s smoking hot, throw in half the beef and stir for 3–4 minutes, or until browned outside and pink in the middle. Put onto a warmed plate.
- Repeat with the second batch of meat, adding the carrots to stir-fry at the same time. Meanwhile, reheat the noodles according to the packet instructions. Serve the beef with the noodles.