This is my take on a fabulous dish served at a wonderful restaurant in the north of Yorkshire. Wild garlic grew nearby, in abundance, and we were lucky to visit when this was in season.
300 grams beef steak cut into strips (try freezing the steak before cutting)*
12 wild garlic leaves – wash roll lengthways and slice thinly (or fresh Spring garlic)
1 tbsp (15 ml) olive oil
Sea salt and freshly ground black pepper
4 tbsp (60 ml) soy sauce
3 tbsp (45 ml) runny honey
2 tbsp (30 ml) white wine vinegar
2 cloves garlic, crushed and chopped
1 tbsp root ginger, finely chopped
170 ml light and fruity olive oil
2 spring onions, white part only, finely chopped
Freshly ground black pepper
- *Slice the steak across the grain, or you risk the meat being tough.
- Place marinade ingredients into a large bowl, whisk to combine.
- Add the beef, cover and leave for 20 minutes then remove and pat dry with kitchen towel.
- Pour the olive oil in a large frying pan, when hot flash fry the beef strips.
- Remove from the pan and put aside (the strips of beef should be fried just until browned).
- Add in garlic leaves and stir fry until cooked, if you want the leaves caramelised, add a little sugar.
- Season to taste and serve with silky mashed sweet potatoes, baby carrots and baby sweet corn.