- 4 tbsp oyster sauce
- 2 tbsp dark soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1-2 tbsp vegetable oil
- 400g beef rump steak, thinly sliced across the grain into ½cm thick pieces
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- finger-tip length chunk fresh root ginger, chopped
- 300g spring greens, sliced
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
- 150g pack chestnut mushroom, sliced
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.
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 veggieInstead of using steak, add 1 deseeded, chopped pepper and 4 thickly sliced celery sticks. Scatter over 50g roasted cashew nuts to finish.