Beef, mushroom & greens stir-fry
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 mushroom, sliced
Method
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.
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