Marinated beef strips on sorrel leaves and cos lettuce
|250.00 ml||wine — red|
|50.00 ml||soy sauce|
|1.00||onion — finely chopped|
|2.00||garlic — cloves, finely chopped|
|0.50||pepper — red and green, strips|
|500.00 g||beef — sirloin, rump or fillet|
|15.00 ml||sunflower oil|
|1.00||lettuce — cos, broken|
|30.00 g||fresh sorrel — or baby spinach leaves|
|0.00||fresh parsley — to garnish|
Mix red wine, soya sauce, onion, garlic and peppers.
Add the strips of meat and marinate for 30 minutes to an hour.
Heat a heavy-based pan over a high heat.
Once the pan is very hot, add a little oil and fry the meat in batches for about one minute per batch.
Mix lettuce, sorrel and tomatoes and divide among six plates.
Top each one with hot steak and garnish with parsley.
Season to taste with salt and freshly ground black pepper and serve immediately.