STICKY BEEF & MUSHROOM STIR FRY

Serves 4

INGREDIENTS

For the rice

• 250ml uncooked white basmati rice
• 375ml water
• 1 teaspoon sea salt

For the stir fry

• 400g sirloin, rump or similar steak
• 2 teaspoons corn starch
• 2 tablespoon soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon mirin
• 400g white button mushrooms, sliced
• 1 red pepper, julienned
• 1 bunch spring onions, sliced into large pieces
• 60ml oyster sauce
• 60ml hoisin sauce
• 125ml beef stock
• 1 teaspoon cornstarch
• sesame seeds, for serving
• peanut oil, for cooking

METHOD

For the rice

1. Place the rice, water and salt in a small pot over medium high heat, lid off.
2. Bring to a boil. Place lid on, then turn heat down to very low. Cook for 12 minutes.
3. Switch the heat off and leave for 5 to 10 minutes with the lid on to steam, then fluff with a fork.

For the stir fry:

1. Slice the steak into slices about 5cm long and 5mm thick.
2. Be sure to cut against the grain of the meat so it is tender.
3. Place slices in a bowl. Scatter over the cornstarch and then the soy sauce, sesame oil and mirin. Leave to marinate for 20 minutes.
4. Heat a wok or large non-stick frying pan until very hot. Add a drizzle of peanut oil and swirl it around. Add the beef slices and stir-fry quickly until lightly browned. Remove the meat from the wok and set aside.
5. Wipe the wok clean and reheat it on high heat. Add a drizzle of peanut oil. Add the mushrooms and cook until lightly golden.
6. Add the red pepper and spring onions and cook for a minute until slightly softened. Pour in the oyster and hoisin sauces.
7. Mix the beef stock and cornstarch. Add to the wok and mix everything together.
8. Bring to a simmer and cook until the sauce thickens. Add the beef back into the pan and toss in the sauce for a minute to reheat and glaze.
9. Serve the saucy sticky beef and mushrooms with the fluffy white basmati. Sprinkle with sesame seeds and enjoy!