• 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