Stir-Fried Beef and Mushrooms
225g/8oz rump steak, sliced
2 tbsp oyster sauce
2 tbsp light soy sauce
25g/1oz dried shiitake mushrooms
2 tbsp vegetable oil
1 small onion, thinly sliced
2.5cm/1in piece fresh root ginger, peeled and sliced
2 carrots, cut into matchsticks
1 green (bell) pepper, seeded and cut into thin strips
2 tsp cornflour (cornstarch)
1 Put the steak, oyster and soy sauces in a bowl. Stir well, then cover and marinate in the refrigerator for 30 minutes.
2 Meanwhile, soak the mushrooms in boiling water for about30 minutes. Drain and reserve the soaking liquid. Squeeze the mushrooms dry.
3 Heat the oil in a wok or large frying pan over a medium heat. Add the onion and stir-fry for 2 minutes. Add the mushrooms, ginger, carrots and green pepper and stir-fry for 3 minutes until slightly softened. Remove and set aside.
4 Add the steak and marinade to the pan and stir-fry for 2–3 minutes, until tender. Mix the cornflour with 4 tbsp soaking water from the mushrooms and add to the pan with the vegetables. Stir until the sauce thickens. Serve.