12 ounces rump steak 1 teaspoon light brown sugar 1 tablespoon light soy sauce 2 teaspoons chinese rice wine or dry sherry 2 teaspoons cornflour paste (cornstarch and water) 4 ounces broccoli 4 ounces baby corn cobs (or bamboo shoots) 4 ounces straw mushrooms (or any other mushroom variety) 1 green onion 1 1/4 cup vegetable oil few small pieces of fresh ginger root 1/2 teaspoon salt 2 tablespoons oyster sauce (you can find this with the Asian foods in a grocery store)
Cut the beef into thin strips. Place in a bowl and add the sugar, soy sauce, rice wine or dry sherry and cornflour paste. Mix well and set aside to marinate for 25-30 min.
Chop the broccoli and baby corn cobs (and mushrooms if large) into bite sized pieces. Cut the green onion into short sections.
Heat the oil in a preheated wok and stir-fry the beef until the color changes.
Remove with a perforated spoon and drain.
Pour off the excess oil, leaving about 2 Tbsp in the wok, then add the vegetables and ginger. Stir-fry for about 2 min with the salt, then add the beef and oyster sauce. Blend well and serve.
Nutritional data has not been calculated yet.
Get our best recipes delivered right to you! Sign up for our newsletter that features hand-picked recipes