This recipe is a favourite in my household, and comes from a huge book of salads called "Tossed". I love pulling out this book when the weather starts warming up and rediscovering all the best recipes from last Summer. This one is truly delicious!
Ingredients:
400g beef strips
4 tablespoons soy sauce
2 tablespoons mirin
1 garlic clove, crushed
1 teaspoon grated fresh ginger
1 teaspoon sesame seeds
2 cups white rice, cooked
Cucumber salad:
1 large Lebanese cucumber, diced
1 reg capsicum, diced
2 spring onions, sliced
2 teaspoons sugar
1 tablespoons white wine vinegar
Method:
Combine soy sauce, mirin, garlic and ginger in a bowl and add beef. Stir to coat. Cover and refrigerate for at least 30 minutes.
To make cucumber salad, combine the sugar and vinegar with 2 tablespoons of boiling water. Pour over cucumber, capsicum and onions and cool in the fridge.
Stir-fry beef in a frying pan over medium heat until cooked through. Serve with the salad and white rice on the side.
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