Beef, mushroom & greens stir-fry

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Good Food

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Recipe by Good Food

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1. Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.
2. Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.

Make it veggie

Instead of using steak, add 1 deseeded, chopped pepper and 4 thickly sliced celery sticks. Scatter over 50g roasted cashew nuts to finish.

PER SERVING

273 kcalories, protein 25g, carbohydrate 7g, fat 17 g, saturated fat 5g, fibre 3g, sugar 5g, salt 3.13 g

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Ingredients

• 4 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 1-2 tbsp vegetable oil
• 400g beef rump steak, thinly sliced across the grain into ½cm thick pieces
• finger-tip length chunk fresh root ginger , chopped
• 300g spring greens , sliced
• 150g pack chestnut mushrooms , sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 4 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 1-2 tbsp vegetable oil
• 400g beef rump steak, thinly sliced across the grain into ½cm thick pieces
• finger-tip length chunk fresh root ginger , chopped
• 300g spring greens , sliced
• 150g pack chestnut mushrooms , sliced

PER SERVING

273 kcalories, protein 25g, carbohydrate 7g, fat 17 g, saturated fat 5g, fibre 3g, sugar 5g, salt 3.13 g

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