Chilling the beef in the freezer for 20-25 minutes makes it easier to cut into thin strips.
ingredients
serves 4
1 tablespoon vegetable oil
3/4 pound rump steak, cut into matchstick strips
1 large onion, peeled and sliced
1 green or red pepper, de-seeded and cut into strips
1 large carrot, peeled and cut into matchstick strips
1 cup beef stock
2 cups button mushrooms, wiped and sliced
1/2 cup dry white wine
1 level tablespoon cornstarch
2 tablespoons water
1 teaspoon soy sauce
1 teaspoon sesame oil
1 3/4 cups bean sprouts
method
1. Heat the oil in a heavy-based skillet and stir-fry the steak in it over a high heat for 1 minute. Use a slotted spoon to lift the steak onto a plate.
2. Stir-fry the onion, pepper and carrot in the pan with 2 tablespoons of stock for 1 minute.
3. Add the mushrooms, wine and remaining stock and simmer for 3 minutes. Blend the cornstarch with the water and stir into the pan juices until the sauce thickens. Cook gently for 2 minutes.
4. Stir in the soy sauce, sesame oil and bean sprouts and return the meat to the pan. Cook for 1 minute. Serve at once while piping hot.
more information
Stir-frying seals in the beefs juices and keeps the vegetables crisp. You can serve the dish with egg noodles to complete the Chinese theme.
