This is the very first stir fry recipe I cooked in the wok that my dad bought me when I was 17. The wok is still going strong and so is this recipe. The ish factor is the sauce and the marinade. Hoisin sauce has a lovely sweet plummy taste and oyster sauce is deep and rich, perfect for beef. The pale dry sherry is the substitute for Chinese rice wine,and really enhances the aromatic heat of the ginger. Use extra veggies if preferred and serve with rice or noodles to mop up the sauce.
- 2 tsp cornflour
- 2 tblsp soya sauce
- 2 tblsp hoisin sauce
- 1 tblsp dry sherry
- 500 g fillet steak
- 2 brown onions, peeled and sliced into wedges
- 1 thumb of ginger, julienned
- 200 g mushrooms, wiped clean and sliced
- 1 medium courgette, sliced
- 1 green pepper, sliced into strips
- 3 spring onions, finely sliced
- 2 tsp cornflour
- 2 tblsp cold water
- 200 ml beef stock
- 2 tblsp oyster sauce
- 2 tblsp dry sherry
- 1 tblsp soya sauce
- 2 cloves crushed garlic
- 1 tsp sweet chilli sauce
- 1 tsp sugar
- Slice the beef into thickish strips. Mix the marinade well and pour over the meat. Cover and leave to marinade for an hour.
- Heat a little sunflower oil in a wok and stir fry the meat in batches on a high heat until nicely browned but not cooked through. Remove from the wok and set aside in a clean bowl.
- Add a little more oil to the wok and stir fry the mushrooms, green pepper, courgettes and ginger for 3 minutes.
- Add the meat, spring onions and sauce to the wok. Bring to the boil until the sauce thickens. The sauce will go glossy and thick when it bubbles up.
- Serve immediately with rice or noodles.
Recipe from Rozanne Steven's cookbook, Delish , available in all good book stores
More by Rozanne Stevens:
- Monica's Berry Baileys Meringue Roulade
- Monica's Magic Molten Chocolate Pudding
- Norman's Butterflied Leg of Lamb with Lively Salsa