INGREDIENTS

METHOD

Beef: 3 T vegetable oil 700g cube roll 50 ml light soy sauce 50 ml sake 1 T sugar Glaze: 1 litre beef stock ¼ onion ½ stick celery ½ carrot 1 clove garlic 6 dried shiitake mushrooms, soaked first in hot water to cover, drained and sliced. 250 ml red wine Greens: 1 tb vegetable oil 12 snow peas 2 baby bok choy Small bunch Chinese chives ½ t sugar 2 T light soy sauce Pickled Red Onion: 1 large red onion 100 ml rice wine vinegar 3 T sugar

Bring marinade to the boil, cool completely, pour over the meat and marinate 1 hour. Soak mushrooms in hot water to cover, drain & slice. Glaze: Put everything into a saucepan, bring to the boil, reduce until syrupy. Strain, discard the vegetables and set the glaze aside. Greens: Split bokchoy in half lengthways, blanch in boiling water for 2 minutes, refresh in cold water, and drain well. Heat the oil in a wok and stirfry the vegetables over high heat until cooked. Add the sugar and soy sauce, mix well and serve immediately. Pickled red onion: Mix well and marinate 30 minutes. Beef: Preheat the oven to 200°C. Heat the oil in a frying pan until hot but not smoking. Brown the meat all over. Place in oven and rest 15 minutes. To Serve: Bring the glaze to the boil. Stirfry the vegetables. Slice the meat into 8 thin slices.On each of four warmed plates put some of the vegetables. Put two slices of meat on top. Spoon over some glaze. Finish with some of the drained pickled red onion.