Chinese stir fried beef with rainbow vegetables

We love eating Chinese food, especially speedy stir fries for a taste of the Orient.  

Ingredients

                  1 tbsp dark soy sauce

                  1 tbsp dry sherry or rice wine if you have it

                  2 tsp sesame oil

                  1 large garlic clove, crushed (leave this out if using the wild garlic)

                  1 tsp finely chopped fresh root ginger or use fresh ginger paste in a jar

                  200g lean rump steaks, thinly sliced across the grain

                  1 tbsp sesame seeds (optional)

                  1 tbsp sunflower oil

                  1 large red pepper, cut into thin strips

                  A handful of asparagus with the woody stems removed

                  140g mushrooms, sliced, I'm using Portobello

                  Thinly sliced red onion if you like onion and garlic together

                  A handful of wild garlic leaves or baby spinach leaves

                  3 tbsp hoisin sauce.

Egg noodles and extra soy sauce. 

I like to use medium dried noodles as they are quick and fun if using chopsticks.

Method

 Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time)

Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.

When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 2 minutes over a high heat until lightly browned but not cooked through. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.

 Add the peppers and onion to the pan and stir fry for a few minutes, then add the mushrooms and cook for a further 2 minutes. 

Return the steak to the pan and toss everything together. Add the hoisin sauce and stir fry for a final minute adding the wild garlic leaves. 

Sprinkle with the toasted sesame seeds and serve immediately.  Hopefully, it will look something like this.......