Beef with Soy and Lime with Grapefruit and Ginger Salsa
The lime and grapefruit in this dish give the beef a deliciously tart flavor.
Prep Time: 10M
Cooking Time: 15M
Serves: Serves 4
- 1 tbsp peanut or sunflower oil
- 1 red onion, cut into 8 wedges
- 11/2lb (675g) boneless sirloin (rump) steak, cut into strips
- 1 red jalapeņo chile pepper, seeded and cut into thin strips
- 7oz (200g) mushrooms, sliced
- splash of soy sauce
- juice of 1 lime
- 1 tbsp honey
- handful of fresh cilantro (coriander) leaves
- rice or noodles, to serve
For the grapefruit and ginger salsa
- 2 grapefruit, peeled, segmented, and chopped (see Cook's Notes)
- 1in (2.5cm) piece of fresh ginger, finely grated
- 1 red jalapeņo chile pepper, seeded and finely chopped
- pinch of sugar (optional)
- First, make the salsa. Put all the ingredients in a bowl, stir, and taste. Add a little freshly ground black pepper if you wish. Set aside.
- Heat the oil in a wok over high heat until hot. Add the onion, and stir-fry for about 5 minutes until tender, then add the beef and chile strips. Continue to stir-fry for another 5 minutes or so, keeping everything moving in the wok. Add the soy, lime juice, and honey, and continue stirring and tossing.
- Add the mushrooms, and stir-fry for a few minutes until they are tender and begin to release their juices.
- To serve, transfer the beef mixture to a platter and pile the cilantro on top. Serve with rice or noodles, and the grapefruit salsa on the side.
- To segment a grapefruit, cut a slice from each end, then cut away the peel and pith, following the shape of the fruit. Now cut away each segment, leaving behind the thin layer of membrane between them.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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