- In a pan over a low- medium heat melt half the oil and fry the onion rings until soft, set aside.
- Toss the beef steak slices in flour and season with a little salt and pepper.
- Melt the remaining oil add the beef steak and cook over a high heat for 1 min and each side, set aside with the onions.
- Quickly fry the garlic in the pan, add the lemon juice, tamari and good pinch of salt and pepper and simmer for a couple of minutes.
- Return the beef steak and onions to the pan to gently heat through for 30 seconds and then serve.
FREQUENTLY ASKED QUESTIONS ABOUT STEAK:
Coombe Farm Organic's beef stir fry steak strips are the last word in convenience and versatility. Sliced from the best steak cuts, our stir fry strips may be great value but they're certainly not second-rate beef. Any gristly or sinewy bits have been removed, leaving you with the most delicious and tender meat that cooks in seconds. In our opinion they are A top-quality, versatile freezer staple.
Because they're lean, they take only moments to cook, so be quick and you'll have tender yielding meat in the blink of an eye. A perfect foil for robust spices and hot chilli, our stir fry strips are equally perfect with the gentler flavours of soy and sesame. If you've got a bit of time, marinade in a splash of rice wine vinegar, honey, ginger and lime then cook hot and quick in the wok with your favourite veggies and serve with rice or noodles.
One of the best-known and most identifiable British steak cuts, Coombe Farm Organic's sirloin steak is taken from the middle section of the back of the beef carcass which is also where the is cut from. It's a great choice if you like the combination of a crispy-but-melting layer of fat and moderately grained, yielding meat that has bite without being too strongly flavoured. Perfectly balanced internal marbling keeps the sirloin succulent and enhances its natural delicacy.
The sirloin steak's combination of robust texture and external fat means it needs a hot temperature to tenderize the meat and render down the fat. So set your pan over a high heat until it's super-hot and smoky. Using a pair of tongs, hold your steak with the fat-covered edge down in the pan until it's starting to char and the fat is sizzling out – the smell will be delicious. Once the fat is crisp and melty, sear each side of the steak for a couple of minutes, then give it a full five-minute rest wrapped in foil so the meat can relax and the juices absorb back in. A rich béarnaise sauce, vibrant with fresh chopped tarragon is a classic accompaniment.