Sesame Steak

This stir fry is a little more involved than most but I found the flavor to way surpass most of the quick stir fry meals I've tried. This is a great "Friday night kick back and enjoy the process" kind of meal. This is from the "Chinese, the essence of Asian cooking" cook book.

• Ready In: 50 mins
• Serves: 4

Ingredients

• The Stir Fry

• 1  lb  sirloin steak
• 2  tablespoons sesame seeds
• 1  tablespoon  sesame oil
• 2  tablespoons  vegetable oil
• 4  ounces small mushrooms, quartered
• 1  large green pepper, seeded and cut into strips
• 4  scallions, chopped diagonally

• The Marinade

• 2  teaspoons cornstarch
• 2  tablespoons rice wine or 2  tablespoons dry sherry
• 1  tablespoon lemon juice
• 1  tablespoon soy sauce
• 3  drops Tabasco sauce or 3  drops  other  hot pepper sauce
• 1  inch  piece fresh ginger, grated
• 1  garlic clove, minced

Directions

1. Trim the steak and cut into thin strips about 2-inches long. Make the marinade. In a bowl, blend the cornstarch with the rice wine, then stir in the lemon juice, soy sauce, Tabasco, ginger and garlic. Stir in the steak strips; cover and leave in the fridge, up to 4 hours.
2. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
3. Heat the sesame and vegetable oils in a wok or frying pan. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned. Remove with a slotted spoon. Add the mushrooms and green bell pepper and stir-fry for 2-3 minutes. Add the scallions and cook for 1 minute more.
4. Return the steak to the wok, 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. Sprinkle the sesame seeds on top and serve immediately with cooked rice.