For the sweet and tangy dressing
1 tbsp gluten free soy sauce
4 tbsp lemon juice
2 tbsp orange juice
1 tsp groundnut oil
1-2 tsp caster sugar (or to taste)
1-2 tbsp maple syrup (to taste)
½ small cucumber, halved lengthways, de-seeded and finely chopped
1 red chili, de-seeded, finely chopped
For the beef
1 tbsp groundnut oil
250g/9oz beef fillet, cut into 5mm/¼in strips
1 tsp Shaoxing rice wine or dry sherry
pinch crushed dried chili flakes
1 tsp gluten free soy sauce
pinch ground white pepper
1 large handful baby spinach leaves, washed
2 heads pak choi, green stem variety, washed and sliced
For the sweet and tangy dressing, mix together the gluten free soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and maple syrup in a small bowl.
Whisk well to combine, then add the cucumber and chili. Stir and set aside.
For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.
Add the crushed dried chili flakes, gluten free soy sauce and pinch of ground white pepper.
Cook for 1-2 minutes, or until the beef is cooked to your liking.
To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chili beef into the middle.
Drizzle over the sweet and tangy dressing and serve immediately.
Recipe adapted from: Good Food