Ingredients Jump to Instructions ↓

  1. 500 g sirloin (or thick cut rump)

  2. 2 tablespoons vegetable oil (or sunflower)

  3. 2 tablespoons rice wine (or dry sherry)

  4. 2 tablespoons dark soy sauce (reduced salt recommended)

  5. 1 tablespoon chili sauce (or to taste)

  6. 1 garlic clove (chopped)

  7. 1 teaspoon Chinese five spice powder

  8. 4 spring onions (thinly sliced)

  9. 1 red capsicum (bell pepper deseeded and thinly sliced)

  10. 115 g chestnut mushrooms (or other available variety sliced)

Instructions Jump to Ingredients ↑

  1. Cut the steak into thin strips.

  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 power and add the steak strips tossing to coat well and then chill for 30 minutes.

  3. Heat the remaining oil in a large fry pan or wok.

  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.

  5. Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over.

  6. Transfer to a plate and set aside.

  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.

  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.

  9. Serve at once over rice.


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