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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