Fragrant Beef Stir Fry

Add the rice, 375ml (750ml) of water and salt (optional) to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce to a simmer and cook with the lid on for 15-20 min or until all the water is absorbed

Check often to prevent over-cooking and once done, set aside until serving

Slice the steaks into very thin strips, against the grain

Bash the coriander seeds and rub onto the steak strips

Set aside to marinate

Tip: You can use pestle or mortar, or bash the coriander seeds in a bag with a rolling pin

Cut each mangetout in half lengthways

Slice the ginger into round discs the thickness of a pound coin

Peel and slice the onion finely

Chop the spring onions coarsely,discarding the roots

Add 1-2 tbsp of vegetable oil to a pan/ wok over a high heat
wok over a high heat

Add the ginger and cook for 1 min, stirring it once or twice

Tip: Make sure the wok/pan is red hot before adding in the ginger

Add the onion (not the spring onion) to the pan

Add 70ml (100ml) of water to the pan

Cook the onion for 1 min or until soft

Add the marinated beef strips to the pan

Cook for 1 min or until the beef is almost cooked

Add the mangetout to the pan and cook for 1 min

Add the soy sauce to the pan and cook for 2 min

Remove the pan from heat

Pour both the shaoxing wine and sesame oil to the pan, glossing the dish