If you can't get your hands on any green mango, give your little cucumber salad a very good squeeze of lime juice. The tang is a lovely contrast to the sweetness and richness of the beef.
½ cup store-bought plum jam, warmed to a malleable consistency
1 tbsp fish sauce
1 tbsp soy sauce
¼ cup sake
1 clove garlic, crushed
1 tbsp grated ginger
400g-500g steak (rump, fillet or tenderloin), thinly sliced
1 tbsp ricebran oil
1 cup trimmed green beans
1 bunch broccolini, roughly chopped
1 lebanese cucumber, shredded into strips using a mandolin (or julienned or grated)
1 small green mango, shredded as above (if unavailable just up the amount of cucumber or leave out altogether)
juice of ½ lime
1 red chilli, finely sliced
coconut rice or steamed rice
1. Combine the steak and all the sauce ingredients in a bowl. You can at this point marinate it in the fridge for a few hours, or if time is of the essence, do not even worry about it, the flavours are strong enough to go when you need to.
2. Toss together the cucumber, green mango and chilli in a small bowl and set aside while you cook the stir-fry.
3. Place a wok or large frypan over high heat. Add the oil and once shimmering, add the beef. Working quickly, turn the beef strips a few times before adding the green beans and broccolini. Scoop out any residual marinade over the beef and vegetables and cook, tossing the pan to ensure the beef and greens caramelise and the beef has just cooked through (up to 3 minutes, so the beef stays tender and the vegetables still hold some glorious crunch).
4. To serve, divide the coconut rice between bowls and top with the beef and greens mixture. Squeeze the lime juice over the reserved salad, and spoon this over the stir-fry.