| Sesame Steak 1 pound round steak 2 tbsp sesame seeds 1 tbsp sesame oil 2 tbsp vegetable oil 4 oz canned small mushrooms, quartered (button mushrooms) 1 large bell or green pepper, seeded and cut into strips ¼ inch wide 5 green onions, sliced diagonally Jasmine rice to serve For the marinade 2 tsp cornstarch 2 tbsp Chinese rice wine or dry sherry 1 tbsp lemon juice 1 tbsp soy sauce a few drops of Tabasco or to taste 1 inch fresh ginger root, grated 1 clove garlic, crushed 1. Trim the steak and cut into thin strips about ½ x 2-inches. 2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco, ginger, and garlic. Stir in the steak strips, cover and leave in a cool place for 3-4 hours. 3. Place the sesame seeds in a wok or large frying pan and dry-fry (toast) over a medium heat, shaking the pan, until the seeds are golden. Set aside. 4. Heat the sesame and vegetable oils in a wok or frying pan. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned. Remove with a slotted spoon. 5. Add the mushroom and green pepper and stir-fry for 2-3 minutes. Add the green onions and cook for an additional minute. 6. Return the steak to the wok or frying pan, together with the reserved marinade, and stir over moderate heat for a further 2 minutes until the mixture is evenly coated with a glaze. Sprinkle over the sesame seeds and serve immediately with Jasmine rice. Serves 4 Note: the marinade would also work well with pork or chicken. |
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