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  • 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

Nutrition: per serving

  • kcal273
  • fat17g
  • saturates5g
  • carbs7g
  • sugars5g
  • fibre3g
  • protein25g
  • salt3.13g

Method

  • step 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.

  • step 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.

RECIPE TIPS
MAKE IT VEGGIE

Instead of using steak, add 1 deseeded, chopped pepper and 4 thickly sliced celery sticks. Scatter over 50g roasted cashew nuts to finish.

Recipe from Good Food magazine, May 2009

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Comments, questions and tips (36)

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Overall rating

A star rating of 4.4 out of 5.52 ratings

Edanna1234

tip

Made this using venison instead of beef, and also added the recommendations for a vegetarian version, i.e. extra veg and cashews. Family loved it.

jillbrain

Often make this, but this time I couldn't get spring greens so used ready chopped kale instead. It worked really well with more crunch and a good flavour, would recommend.

wldhntress

An easy and very tasty mid-week meal. I make this often, but I always use pal choi instead of springs greens

lyndarobertson

Hubby loved it and he's normally looks at that type of meal and thinks yuk, really really tasty and will make again

SA13

This is really nice. I used pak choi and shitake mushrooms as subs. I would definitely make it again.

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