Ingredients

4 tbsp oyster sauce

2 tbsp dark soy sauce

1-2 tbsp vegetable oil

400g beef

rump steak, thinly sliced across the grain into ½cm thick pieces

finger-tip length chunk fresh root ginger, chopped

300g spring greens , sliced

150g pack chestnut mushroom, sliced



Method


1.Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over.

You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.

2.Add a little more oil.

Stir-fry the ginger until golden, then add the spring greens and mushrooms.

Cook for 3 mins, stirring often, then add the steak and soy sauce mixture.

Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through.

Serve over rice or noodles.