Ingredients
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500 g sirloin (or thick cut rump)
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2 tablespoons vegetable oil (or sunflower)
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2 tablespoons rice wine (or dry sherry)
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2 tablespoons dark soy sauce (reduced salt recommended)
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1 tablespoon chili sauce (or to taste)
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1 teaspoon Chinese five spice powder
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4 spring onions (thinly sliced)
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1 red capsicum (bell pepper deseeded and thinly sliced)
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115 g chestnut mushrooms (or other available variety sliced)
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1 garlic clove (chopped)
Instructions
- Cut the steak into thin strips.
- 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.
- Heat the remaining oil in a large fry pan or wok.
- 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.
- Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over.
- Transfer to a plate and set aside.
- Add the spring onions, pepper and mushrooms to the fry pan or wok, lower the heat to medium and stir fry for 4 minutes.
- 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.
- Serve at once over rice.