PREPARATION

  1. Cook the rice according to the instructions on the package.
  2. Using a mandolin or peeler, cut the courgette lengthwise into thin strips.
  3. Remove the leaves from the shanghai paksoy and cut the large outer leaves in half.
  4. Cut the pepper into strips.
  5. Cut the steak into thin strips.
  6. Mix them in a bowl with the garlic, ginger, cornstarch and a little salt.
  7. Heat the Infinity wok on high heat and add 2 tablespoons of oil.
  8. Add the strips of beef and stir-fry ± 3 - 4 minutes until the meat turns brown.
  9. Add the soy sauce and sugar and stir well.
  10. Bring the meat and sauce to the boil and remove from the heat.
  11. Mix in half of the jalapeño pepper and half of the spring onion and put the mixture in a bowl.
  12. Heat the rest of the oil in the wok and stir-fry the paksoy leaves with the yellow bell pepper for ± 2 minutes.
  13. Add the courgette strips and bake for another minute.
  14. Season to taste with a little salt.
  15. Make a pile of rice in the middle of each of the plates and spoon a little of the vegetables and steak strips on it.
  16. Spoon the soy sauce around it and garnish with the rest of the jalapeño and spring onion.
  17. Sprinkle with the sesame seeds.