Sizzling Beef Stir-fry

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 500 g sirloin (or thick cut rump)
• 2 tablespoons vegetable oil (or sunflower)
• 2 tablespoons rice wine (or dry sherry)
• 2 tablespoons dark soy sauce (reduced salt recommended)
• 1 tablespoon chili sauce (or to taste)
• 1 garlic clove (chopped)
• 1 teaspoon chinese five spice powder
• 4 spring onions (thinly sliced)
• 1 red capsicum (bell pepper deseeded and thinly sliced)
• 115 g chestnut mushrooms (or other available variety sliced)

Recipe

• 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.