Black Angus Rump Wok Tossed with Soy and Sesame

Luke Nguyen: This is one of Red Lantern’s most popular dishes. We use Black Angus for this dish — Angus being the area in Scotland where this cattle breed originated. It has a high degree of marbling, which makes this beef so succulent. You must not overcook this great meat: we only wok-char the sides of the cubes and wok-toss for no more than 5 minutes. The wok should be flaming, literally — you need intense he