vegetable oil, for frying
300 g rump of beef, finely sliced against the grain
10 g rootginger, grated
1 clove garlic, crushed
100 g shiitake mushrooms, sliced
100 g spring cabbage, sliced
50 g red onions, sliced
50 g bean sprouts
50 g mangetout, sliced into strips
1 pinch chinese five spice
1 tsp toasted sesame seeds
1 lime, juice only
soy sauce to taste
2-3 tbsp sweet sweet chilli sauce
sesame oil for drizzling
Heat some vegetable oil in a large wok over a high heat. Add the beef and stir-fry for 30 seconds, just enough to seal, then remove it from the pan and drain in a sieve.
Add the garlic and ginger to the pan and stir together, then add all the vegetables. Cook for just a minute or so, mixing well, to make sure the vegetables retain their bite.
Add the Chinese five-spice powder, sesame seeds, a drop of water and lime juice and season with soy sauce. Drizzle with the sweet chilli dipping sauce and return the beef to the pan.
Taste and adjust the flavours as necessary, seasoning with salt and pepper too, if needed.
Sprinkle with sesame oil and serve with the sticky rice.