Type: Main courses
500 g very finely cut beef (18 ounces)
For the marinade
2 tablespoons soy sauce
2 teaspoons dark muscovado
2 teaspoons strong chilli sauce
1 tablespoon sesame oil
oil for frying
75 ml water (2.6 fluid ounces/0.3 cup)
175 g broccoli, in small florets (6 fluid ounces/0.7 cup)
25 g dried Chinese mushrooms (0.8 ounces)
4 carrots, cut into matchsticks
125 g baby sweetcorn, halved (4.3 fluid ounces/0.5 cup)
125 g mangetout/snowpeas (4.3 fluid ounces/0.5 cup)
2 tablespoons oyster sauce
1/2 teaspoon salt
Marinate the beef in a marinade of soy sauce, muscovado sugar, chilli sauce and sesame oil for about 30 minutes.
Soften the mushrooms, following the instructions on the packaging.
Drain the marinade from the meat, mix with the water and put to one side for later.
Stir-fry half the meat in oil over a high heat for approx. 3 minutes. Put the cooked meat to one side and stir-fry the remainder.
Stir-fry the mushrooms and broccoli for approx. 2 minutes over a medium heat. Add the carrots and stir-fry for a further 2 minutes over a medium heat.
Add the meat, baby sweetcorn, mangetout and the marinade and cook for approx. 5 minutes.
Season to taste with oyster sauce, salt and pepper.
Serve with either boiled rice or Chinese noodles.