- 1.25ml (¼ tsp) salt
- 5ml (1 tsp) thick/dark soy sauce
- freshly ground pepper
- 5ml (1 tsp) shaoxing wine or medium-dry sherry
- 5ml (1 tsp) corn flour
- 10ml (2 tsp) sesame oil
- 225g (8 oz) rump steak, cut into thin slivers about 5mm(¼ inch) thick
- 60ml (4 tbsp) peanut or corn oil
- 125g (4 oz) shiitake mushrooms, trimmed and cut into strips
- 2 large garlic cloves, finely chopped
- 4–6 thin slices of fresh ginger
- 3 large spring onions, chopped
- 15ml (1 tbsp) shaoxing wine or medium-dry sherry
- 22.5ml (1½ tbsp) oyster sauce
- To marinate, place the beef in a bowl, add the salt, soy sauce, pepper, wine and flour and stir in one direction until well coated. Gradually add 15ml (1 tbsp) water, stirring vigorously until absorbed. Stir in the sesame oil.
- Heat 22.5ml (1½ tbsp) of the oil in a frying pan over medium heat and fry the mushrooms for 2-3 minutes, adding a good pinch of salt. Set aside.
- Heat the wok over a high heat until smoke rises. Add the remaining oil and swirl it around. Add the garlic, ginger and white spring onions and stir to the mix. Add the beef and, using a wok spatula, turn and toss for about 20 seconds or until the beef is partially cooked. Splash in the wine or sherry, stirring as it sizzles. Add 30ml (2 tbsp) water and reduce the heat, stirring as the water is incorporated. Add the mushrooms, green spring onions and oyster sauce, stir to mix, the transfer to a serving dish and serve at once.
Egg noodles, steamed rice or Egg Fried Rice makes a lovely accompaniment.
Ribeye, skirt of fillet steak will also work if you can’t find rump steak.
If you can’t get hold of shiitake mushrooms use ordinary mushrooms instead.
- Serving Size: 1 serving
- Calories: 447
- Sugar: 6.3 g
- Sodium: 472 mg
- Fat: 21.3 g
- Saturated Fat: 5.3 g
- Carbohydrates: 22 g
- Fiber: 9.3 g
- Protein: 36.2 g
- Cholesterol: 89 mg