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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 3 |
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From an old recipe card received in the mail. Have included 30 minutes chill time in the cooking time. Ingredients:
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) |
Directions:
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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