Ingredients
2 tbsp vegetable oil
125g/4½oz mushrooms, thinly sliced
1 large handful spring greens, shredded
1 tbsp sesame seeds
1 tsp soy sauce
1 tsp Worcestershire sauce
125g/4½oz rump steak, thinly sliced
1 red chilli, thinly sliced into strips
2 tbsp chopped fresh coriander
Method
1. Heat one tablespoon of the oil in a wok and stir-fry the mushrooms and spring greens for 3-4 minutes, then remove from the pan and pile onto a warm serving plate.
2. Mix the sesame seeds, soy sauce and Worcestershire sauce together in a bowl and add the steak strips to coat. Heat the remaining oil in the wok and fry the steak, pouring in the leftover liquid from the bowl, and stir well. Add the sliced chilli, and fry for 2-3 minutes.
3. Serve the steak on top of the mushrooms and spring greens, with the chopped coriander sprinkled over the top.
