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Born in Eastern France, Daniel Galmiche worked at Le Gavroche under Michel Roux Senior, and has since enjoyed a diverse international career. He is now the proprietor of the Vineyard at Stockcross.


  1. Place the beef, sake, soy sauce, ginger, sugar, garlic and chilli into a bowl and mix to combine.
  2. Set aside and marinate for 30 minutes if you have the time.
  3. Heat a wok until hot and add the beef.
  4. Stir fry for 2 minutes until browned, then add the asgaragus and mange tout.
  5. Continue to stir fry for a further 2-3 minutes until the vegetables are just tender and the beef cooked through.
  6. Add the sesame oil then season with salt and black pepper.
  7. Place onto a plate and sprinkle with the sesame seeds and a sprig of coriander.