Name: Beef with mushrooms and sesame
Yield: 4
Ingredients: 60 ml (¼ cup) grapeseed oil; 2 sirloin (porterhouse) steaks (200gm each), trimmed of fat, thinly sliced; 250 gm assorted Asian mushrooms, such as enoki, shiitake, oyster and black fungi; 2 garlic cloves, crushed; 50 gm (10cm piece) ginger, pounded with a mortar and pestle; 60 ml (¼ cup) Shaoxing wine; 60 ml (¼ cup) light soy sauce; 2 tbsp oyster sauce; Pinch of caster sugar; 1 tsp sesame oil; 2 spring onions, thinly sliced; To serve: roasted sesame seeds and steamed jasmine rice

This stir-fry is a great way to turn two steaks into a meal for four. Any selection of mushrooms will do, although the shiitakes give the dish a gutsier flavour hit.

Ingredients

60 ml (¼ cup) grapeseed oil

2 sirloin (porterhouse) steaks (200gm each), trimmed of fat, thinly sliced

250 gm assorted Asian mushrooms, such as enoki, shiitake, oyster and black fungi

2 garlic cloves, crushed

50 gm (10cm piece) ginger, pounded with a mortar and pestle

60 ml (¼ cup) Shaoxing wine

60 ml (¼ cup) light soy sauce

2 tbsp oyster sauce

Pinch of caster sugar

1 tsp sesame oil

2 spring onions, thinly sliced

To serve: roasted sesame seeds and steamed jasmine rice

Method

Main

1.Heat half the oil to smoking in a large wok over high heat, add half the steak and stir-fry until just seared (1-2 minutes). Set aside and repeat with remaining steak. Set aside.

2.Add mushrooms, garlic, ginger and remaining oil to wok and stir-fry to combine, then add Shaoxing wine, soy sauce, oyster sauce and sugar and stir-fry until mushrooms are tender (1-2 minutes). Add sesame oil and return steak to wok, stir-fry to coat (1 minute) and season to taste. Scatter with spring onions and sesame seeds, then serve with steamed rice.

Styling by Lisa Featherby

Styling by Vanessa Austin