Stir-fried Beef and Wild Garlic
500g rump steak, thinly sliced
15ml thai fish sauce “nam pla”
2 soft stalks lemongrass, finely chopped
4 kaffir lime leaves, finely chopped
15ml sesame oil
Juice of 1 lime
2 teaspoons cornflour
40ml vegetable oil
1 carrot, finely sliced
2 shallots, thinly sliced
1 green pepper, finely sliced
2 green chillies, sliced
30ml dry sherry
10g soft brown sugar
20g wild garlic (approx. 4 leaves), finely chopped
Cooked udon noodles, to serve (or something similar)
Wild garlic is just coming into season and you can find it growing in woodland and on roadsides – an easy find for the amateur forager! It is particularly abundant around the grounds of our Northumbrian hotels. Its pungent taste brings a good contrast to sauce of this Asian style beef dish.
Marinade the beef strips in nam pla fish sauce, lemongrass, lime leaves, sesame oil, sherry, lime juice and cornflour up to 3 hours.
In a wok (or large frying pan) heat half the vegetable oil until very hot and stir fry the beef and the marinade for 3 to 4 minutes until just cooked. Remove the beef and the sauce from the pan and set aside, keeping warm.
Reheat the rest of the oil in the wok with the rest of the oil until very hot and stir fry the vegetables and the chillies. Add the sugar and cook for 15 seconds. Return the beef with its juices and wild garlic to the wok, heat quickly and serve with cooked udon noodles.