endive, iceberg and beef stir-fry
- ¼ cup (60ml) soy sauce
- 2 tablespoons sesame oil
- 600g beef rump steak, trimmed
- 2 tablespoons hoisin sauce
- 2 tablespoons Chinese cooking wine
- 2 tablespoons finely shredded ginger
- 4 cloves garlic, thinly sliced
- 2 white witlof (Belgian endive), leaves separated
- 1 iceberg lettuce, cut into wedges
- 2 cups cooked white quinoa+
- ¼ cup (40g) roasted almonds, roughly chopped
- 2 green onions (scallions), shredded
- Place 2 tablespoons soy sauce and 2 teaspoons oil in a large bowl. Add the beef and turn to coat. Set aside to marinate for 20 minutes. While the beef is marinating, place the hoisin, cooking wine, 2 teaspoons oil and remaining soy sauce in a bowl and stir to combine.
- Heat a large wok over high heat. Cook the beef for 4–5 minutes each side for medium-rare or until cooked to your liking. Set aside. Add the remaining oil, ginger and garlic to the wok and cook for 20 seconds or until starting to soften. Add the witlof and iceberg. Cook, stirring, for 1 minute or until the leaves just start to wilt. Add the hoisin mixture and cook, tossing, for 1 minute. Slice the steak into thin strips.
- Divide the lettuce mixture and quinoa between plates. Top with the beef, almonds and onion to serve. Serves 4.
+ 2⁄3 cup (130g) uncooked quinoa makes 2 cups cooked quinoa.
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