Beef, mushroom & greens stir-fry
There's no need to resort to ready-chopped veg and bottled sauces - make your own in 20 mins
- Prep: 10 mins
Cook: 10 mins
- Serves 4
- Easy
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
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.
Method
-
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.
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