Ten years ago, I offered to cook for a woman I’d been on a couple of dates with. By all accounts she dated a lot, but being cooked for was, surprisingly, a first.
She was impressed, as she expected little more than a plate of spag bol. With perhaps a side portion of garlic bread.
Being a smooth operator, she arrived to a set table, candles, some well chosen music, and a plate of Szechuan beef.
Needless to say she married me.
- 250g rump or frying steak
- 1 tbsp cornflour
- 1.5 tbsp sunflower oil
- 2 spring onions, chopped
- 1 celery stick, sliced
- 2 carrots, sliced
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp hoisin sauce
- 1.5 tsp chilli sauce
- Couple of glugs of Chinese wine
- Salt and pepper
- Cut the steak into long thin slices
- Toss in the cornflour and season with salt and pepper
- Heat the oil in a wok over a moderate heat
- Add the spring onions and fry for one minute
- Add the steak and cook for about four minutes until the meat is slightly browned
- Add the celery and carrots and cook for two minutes
- Stir in the soy, hoisin and chilli sauce
- Add the wine, bring to the boil and cook for one minute
I serve this with beansprouts and French beans stir-fried with spring onions and sesame oil. Lovely.