Szechuan ginger beef

Name: Szechuan ginger beef
Cook time: 20 min
Yield: 4
Cuisine: Sichuan, China

with Asian greens and steamed rice

Ready in around 20 mins

RECIPE FACT:

Sichuan is a major province in southwest China, famous for spicy food and giant pandas

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE ASIAN GREENS:

Trim the end off the bok choy and discard. Cut any large leaves in half lengthways. Trim the ends off the broccolini and cut into small bite size pieces. Heat a drizzle of oil in a large non-stick frying pan over a medium high heat. When the pan is hot add the broccolini and cook for 3-4 mins. Add the bok choy and cook for a further 1-2 mins. Season with salt and pepper and place into a serving dish.
2. TO HEAT THE RICE:

Microwave option (preferred): Place the steamed rice tray in microwave with the seal intact and cook on high (750w) for 2-3 mins or until seal bubbles up. Frying pan method: Heat a drizzle of oil in a non-stick frying pan over a medium to high heat. When the pan is hot add the rice, gently breaking any large clumps with the back of a spoon and cook for 2-3 mins until hot then place into a serving bowl and cover to keep warm.
3. TO COOK THE SZECHUAN GINGER BEEF:

Remove Szechuan ginger marinated beef sirloin steaks from its packaging. Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium high heat. Once the pan is hot add the steak and cook on each side for 2-3 mins each side. Set aside to rest for 2-3 mins before thinly slicing onto 1 cm pieces and season with salt. Pick the leaves of the coriander.
To serve:

Divide the steamed rice between bowls then top with Asian greens, sliced beef. Sprinkle over mung beans, crispy shallot and sesame seeds and serve with sesame mayo.