Spicy Thai Beef

Ingredients:

• 2 tsp 71 Flavours Peperencino
• 200g rump steak per person, finely sliced
• The juice of 1 lemon plus the zest (grated)
• Sliced ½ ginger
• 2 tbsp soya sauce
• 1 tbsp of olive oil
• 2 chives, sliced
• 1 chopped garlic clove

Preparation:

Marinate the sliced rump steak in the above ingredients in a mixing bowl, and refrigerate for a few hours before serving. Remove from the refrigerator 30 minutes before cooking. Place the steak together with the marinade in a wok or a large frying pan. Fry at high temperature until the steak is pink or rosé in the centre. Serve with rice, pasta or salad.