This simple but delicious recipe is often made with just straw mushrooms, which are readily available fresh in South-East Asia, but oyster mushrooms make a good substitute and using a mixture makes the dish extra interesting.
Ingredients: (Serves 4-6)
- 450 g/1 lb rump (round) steak
- 30 ml/2 tablespoons soy sauce
- 15 ml/1 tablespoon cornstarch (cornflour)
- 45 ml/3 tablespoons vegetable oil
- 15 ml/1 tablespoon chopped garlic
- 15 ml/1 tablespoon chopped fresh root ginger
- 225 g/8 oz/3ΒΌ cups mixed mushrooms such as shiitake, oyster and straw
- 30 ml/2 tablespoons oyster sauce
- 5 ml/1 teaspoon granulated (white) sugar
- 4 scallions (spring onions), cut into short lengths
- Ground black pepper
- 2 fresh red chilies, seeded and cut into strips, to garnish
Method:
Place the steak in the freezer for 30-40 minutes, until firm, then using a sharp knife, slice it on the diagonal into log thin strips. Mix together the soy sauce and cornstarch in a large bowl. Add the steak, turning to coat well, cover with clear film (plastic wrap) and leave to marinate at room temperature for 1-2 hours.
Heat half the oil in a wok or large, heavy frying pan. Add the garlic and ginger and cook for 1-2 minutes, until fragrant. Drain the steak, add to the wok or pan and stir well to separate the strips. Cook, stirring frequently, for a further 1-2 minutes, until the steak is browned all over and tender. Remove from the wok or pan and set aside.
Heat the remaining oil in the wok or pan. Add the shiitake, oyster and straw mushrooms. Stir-fry over a medium heat until golden brown. Return the steak to the wok and mix it with the mushrooms. Spoon in the oyster sauce and sugar, mix well, then add ground black pepper to taste. Toss over the heat until all the ingredients are thoroughly combined.
Stir in the scallions. Tip the mixture on to a serving platter, garnish with the strips of red chili and serve.