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Chinese Beef with Mushrooms

A delicious traditional Chinese beef stir fry dish

Prep: 10 mins
Cook: 10 mins
Serves: 2
    • 250g/9oz rump steak, thinly sliced
    • 2 tbsp. dry sherry
    • 2 tbsp. vegetable oil
    • 4 spring onions, trimmed and cut into 2.5cm lengths
    • 2 cloves of fresh garlic - crushed
    • 2cm piece of fresh ginger - finely chopped
    • 25g dried shiitake or oyster mushrooms (soaked in 150ml boiling water for 30 minutes)
    • 1 carrot, cut into fine matchsticks
    • 1 sachet Blue Dragon Oyster & Spring Onion Stir Fry Sauce
    1. Toss together the steak and sherry. Cover and leave to stand while preparing the remaining ingredients.
    2. Heat the oil in a large wok or deep frying pan and stir fry the spring onion, minced garlic and minced ginger for 1-2 minutes until softened slightly but not coloured. Drain the mushrooms and squeeze to remove any excess liquid, add to the wok with the carrots and stir fry for 3 minutes over a high heat.
    3. Stir in the beef and sherry and stir fry for 2 minutes until the beef is tender. Pour in the Blue Dragon Oyster and Spring Onion Sauce and cook for 1-2 minutes until hot and bubbling. Season to taste and serve with plain boiled rice.

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