I like to serve these with jacket potatoes sprinkled with a little sea salt flakes and organic unsalted butter or chunky oven chips (recipe at end of post), but they are also fabulous when served with mashed root vegetables or sweet potato mash accompanied by baby carrots and sweetcorn.
10 oz (285 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 olive oil
Sea salt and freshly ground black pepper
4 tbsp soy sauce
3 tbsp runny organic honey
2 tbsp white wine vinegar
2 cloves garlic, crushed and chopped
1 tbsp root ginger, finely chopped
6 fl oz (170 ml) extra virgin olive oil (I use late crop 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 (just fry 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 mashed root vegetables/sweet potatoes, baby carrots and baby sweet corn.
Chunky Oven Chips
3 large baking potatoes
Light and fruity olive oil
Sea salt flakes and freshly ground black pepper
- Peel the potatoes, cut into 1 cm wide slices, then cut each slice into 1 cm pieces.
- Lightly oil the roasting tin.
- Put the potatoes into a large bowl, drizzle with oil and toss to coat.
- Transfer to the prepared tin, season well.
- Bake for about 20 minutes, turning every 5 minutes, until golden brown, crispy and tender in the centre.