Sliced Oriental Beef
ready in 40 min.
Place the stock and 3-4 tbsp soy sauce in a pot and bring to the boil. Place the meat in the simmering liquid, making sure it is completely covered. Steep for around 10 min, remove from the heat, cover and leave to cool.
Fry the garlic, ginger and sesame seeds in hot oil. Deglaze with some of the stock from the meat (approx. 75 ml) and season with soya sauce, a pinch of sugar and the lime juice. Leave to cool and stir in the chives just before serving.
Remove the meat from the stock and pat dry. Slice and arrange on a plate or a platter. Pour the sesame mixture over the top and serve garnished with chives.