Ingredients:
350g (12oz) lean steak,
2 teaspoons light soy sauce,
2 teaspoons dry sherry or rice wine,
2 teaspoons cornflour,
2 teaspoons oil,
3 tablespoons homemade chicken or beef stock,
3 tablespoons oyster sauce
Garnish:
4 tablespoons spring onions finely chopped,
chilli
Method:
1. Slice the steak across the grain into 5cm lengths.
2. Blend the soy sauce, sherry and cornflour together, toss the meat thoroughly and leave to marinate for 20 minutes.
3. Heat the oil in the wok, until it is almost smoking, add the steak and stir-fry for 1 minute – remove and drain.
4. Wipe the wok clean, add the stock and oyster sauce, bring to the boil, return the beef to the wok and stir over a moderate heat for 2 minutes.
5. Arrange the meat on a serving plate, spoon over the sauce, sprinkle with spring onions and chilli.
Cooking time: approximately 6 minutes
Preparation time: 30 minutes (includes marinating)
Serves: 3-4
