SESAME BEEF/PORK/CHICKEN

Makes: 4 Servings

1 lb Sirloin steak (or pork or chicken, whichever you prefer)
2 tbsps sesame seeds
1 tbsp sesame oil
2 tbsps vegetable oil
4 oz small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:
2 tsps cornstarch
2 tbsps Chinese rice wine or dry sherry
1 tbsp lemon juice
1 tbsp soy sauce
few drops of Tobasco sauce
1-inch piece fresh ginger, grated
1 garlic clove, crushed

1. Trim the steak and cut into thin strips, about ½ x 2 inch.
2. Make the marinade: In a bowl, blend cornstarch with the rice wine or dry sherry, then stir in lemon juice, soy sauce, Tobasco sauce, ginger and garlic. Stir in steak strips, cover and leave in cool place for 3-4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan.
5. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned. Remove with a slotted spoon.
6. Add the mushrooms and green pepper and stir-fry for 2-3 minutes.
7. Add the scallions and stir-fry 1 minute more.
8. Return the steak to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze.
9. Sprinkle with sesame seeds on top and serve immediately with boiled rice.