Ingredients
- 500 grams beef sirloin (or thick cut rump)
- 2 tablespoons oil (vegetable oil or sunflower)
- 2 tablespoons rice wine (or dry sherry)
- 2 tablespoons dark soy sauce (reduced salt recommended)
- 1 tablespoon chili sauce (or to taste)
- 1 garlic clove (chopped)
- 1 teaspoon Chinese five spice powder
- 4 spring onions (thinly sliced)
- 1 red capsicum (bell pepper deseeded and thinly sliced)
- 115 grams fresh chestnut mushrooms (or other available variety sliced)
How to Make
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Step 1: Cut the steak into thin strips.
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Step 2: Place 2 teaspoons of the oil in a shallow dish and stir in the rice wine, soy sauce, chilli sauce, garlic and five-spice powder and add the steak strips tossing to coat well and then chill for 30 minutes.
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Step 3: Heat the remaining oil in a large fry pan or wok.
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Step 4: Using a slotted spoon or fork lift the meat from the marinade and add to the wok or frying pan, keeping the marinade to one side.
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Step 5: Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over.
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Step 6: Transfer to a plate and set aside.
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Step 7: Add the spring onions, pepper and mushrooms to the fry pan or wok, lower the heat to medium and stir fry for 4 minutes.
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Step 8: Return the steak to the pan and pour in the reserved marinade and stir fry for a further 1 to 2 minutes until all the ingredients are piping hot and the sauce is bubbling.
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Step 9: Serve at once over rice.
We hope you enjoy this recipe!
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