ingredients
serves 4
1 pound piece fillet of beef
1/2 pound carrots, peeled
1/2 cucumber, deseeded
4 - 6 scallions, trimmed
2 tbsp vegetable or groundnut oil
TERIYAKI MARINADE
4 tbsp Japanese soy sauce (Kikkoman)
4 tbsp mirin or medium sherry
1 garlic clove, peeled and finely chopped
1 inch piece fresh root ginger, peeled and finely chopped
TO SERVE
a little wasabe paste (optional)
method
1. Slice the beef as thinly as possible, then cut into 1/2 inch wide strips. Mix the ingredients for the marinade together in a bowl, add the beef and turn to coat. Cover and leave to marinate in a cool place for at least 30 minutes, preferably overnight.
2. Cut the carrots and cucumber into thin matchstick strips. Thinly slice the scallions on the diagonal. Drain the meat, reserving any marinade.
3. Heat the oil in a preheated wok or large skillet until it is smoking. Add the vegetables and fry over a high heat for 2 minutes until the edges are well browned; remove and set aside.
4. Add the beef to the wok and stir-fry over a very high heat for 2 minutes.
5. Return the vegetables to the wok and add the reserved marinade. Stir-fry briefly until heated through. Serve immediately with noodles tossed in a little sesame oil and a tiny bit of wasabi paste.
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