“ A delicious and quick meal for 4. The quality of the beef makes a real difference with this recipe. Try using Orkney Gold steak”.
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 tablespoon cornflour
250g / 8oz beef steak, cut into fairly thick slices
125g / 4oz button mushrooms, soaked in warm water for 20 mins
4 tablespoons vegetable oil
1cm/½ inch piece of fresh ginger, chopped
2 spring onions, chopped
175g / 6oz broccoli, cut into small florets
125g / 4oz bamboo shoots, sliced
1 carrot, sliced
1 teaspoon salt
1 teaspoon sugar
2 tablespoons chicken stock
In a bowl, mix together the oyster sauce, sherry and cornflour. Add the beef slices, turn and coat, cover and leave to marinate in the fridge for 20 min
Drain the mushrooms, heat half the oil in a frying pan, add beef and stir-fry for 10 -15 mins. Remove with a spoon and put aside.
Heat the remaining oil, then add the ginger, spring onions, mushrooms, broccoli, bamboo shoots and carrots. Add the salt and sugar and stir-fry for 1½ mins. Add the beef, stir well and moisten with a little stock. Heat through and serve.