Ingredients:
1 lb sirloin steaks
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green peppers, seeded and cut into strips
4 scallions, chopped diagonally
2 teaspoons cornstarch
2 tablespoons rice wine or 2 tablespoons dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
3 drops Tabasco sauce or 3 drops other hot pepper sauce
1 inch piece fresh ginger, grated
1 garlic cloves, minced
Directions:
Trim the steak and cut into thin strips about 2-inches long. Make the marinade. In a bowl, blend the cornstarch with the rice wine, then stir in the lemon juice, soy sauce, Tabasco, ginger and garlic. Stir in the steak strips; cover and leave in the fridge, up to 4 hours.
Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
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. Add the mushrooms and green bell pepper and stir-fry for 2-3 minutes. Add the scallions and cook for 1 minute more.
Return the steak to the wok, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with cooked rice.
Servings: 4
Time preparation: 40 min.
Time total: 50 min.