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Ingredients : 350 g
scotch fillet steak, partially frozen
100 g
fresh shiitake mushrooms
100 g
small green beans
6
baby yellow squash
1
red pepper, seeded
6
scallions
4 small
eggplants
200 g canned bamboo shoots, drained
1/4 cup
cooking oil
1 teaspoons salt
1 teaspoon freshly ground pepper
Sesame seed sauce, to serve
Method :
Use a very sharp kitchen knife to slice
the steak into very thin slices and place on a large serving platter.
Season with salt and freshly ground pepper, set aside. Cut the eggplants
into long thin diagonal slices. Discard the stems of the mushrooms. Top
and tail the beans, cut into half if the beas are more than 7 cm long.
Quarter the squash, and cut the pepper into thin strips. Slice the
scallions into length of 7 cm long, discarding the green part. Arrange
all the vegetables in a separate bundles on a plate. Heat up a frying
pay until very hot. Lightly brush with the oil. Quickly fry about a
quarter of the meat, searing on both sides. Then push to the edge of the
pan. Wuickly stir-fry a quarter of the vegetables, adding a little oil
if necessary. Serve small portions of the meat and vegetables to the
diners who will dip the food into the sauce. Best to serve with steamed
rice.
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