Asian Recipes and Cooking Guide

Cooking Tips, Kitchen Skills and Recipes.....

Mouthwatering tender rump steak is cooked here in a delicious combination with shiitake, oyster and straw mushrooms flavored with garlic, ginger and chili.

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/3¼ cups mixed mushrooms, such as shiitake, oyster and straw

30 ml/2 tablespoon oyster sauce

5 ml/1 teaspoon granulated 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 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 it 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 mushrooms and 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.

Happy Cooking,

Carol