Orange mirin glaze - 250 ml
Beef tenderloin, sliced - 100 g
Pork belly or bacon chopped - 50 g
Ginger, fresh, chopped - 15 ml
Garlic, fresh, chopped - 5 ml
Peppers, Julienne - 25 g
Shiitake mushrooms - 25 g
Cilantro, fresh - 2 sprigs
Snap peas - 25 g
Cashews, toasted - 10 g
Render the fat from the bacon in a frying pan. Fry the beef briefly in the bacon fat, and then add the remaining vegetables.
Sautee for two more minutes. Reduce the heat and add the glaze.
Continue to cook for two more minutes.
Plate and top with the cashews and cilantro.
