Chilli pepper beef with mushrooms and pak choi
Ching is back in the Lorraine kitchen to share with us a quick and easy dish for dinner that you can cook in 5 minutes!
For the marinade:
6 garlic cloves, crushed or finely chopped2 medium green chillies, deseeded and finely chopped1 tbsp chilli paste1 tsp dark soy sauce½ tsp brown sugarGround black pepper2 x 150g sirloin beef steaks, each cut into 5mm/1/4 inch slices, fat removed1 tbsp groundnut oil1 tbsp Shaohsing rice wine or dry sherry250g baby pak choy leaves, stems and leaves separated and sliced50g/2oz fresh shiitake mushrooms, sliced1 tbsp low sodium light soy sauce or salt to tasteSteamed jasmine rice (green salad or spicy wild rice salad ) to serve
For the marinade put the garlic, chilli, chilli paste, soy sauce, sugar and pepper in a bowl and stir to combine
Add the beef to the marinade and toss for a few minutes. (If you have 15 minutes, you can marinate for a little longer).
Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef (reserve the marinade) and cook for one minute (for medium-well done, if you like your beef medium, 30 seconds is fine), then add the rice wine or sherry to deglaze the wok.
Add the pak choy stems and cook for one minute (add a small drop of water to help create some steam if necessary), then add the pak choy leaves and mushrooms and cook for another minute
Season further to taste with 1 tbsp low sodium light soy sauce or salt and serve immediately with jasmine rice, green salad or spicy wild rice salad - or enjoy on its own