Beef with mushrooms and sesame

AT A GLANCE

  • Serves 4 people

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.

  • 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
01   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.
02   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.

Topics:

MUSHROOMS, BEEF, ASIAN, SPRING, FAST, MAIN, GINGER

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

FEATURED IN

Sep 2014

Sep 2014

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