- 2 tbsp soy sauce
- 1 tbsp cornflour
- 500g fillet steak (you can also use rump), cut into thin strips
- 3 tbsp vegetable oil
- 1 tbsp chopped garlic
- 1 tbsp chopped or grated fresh ginger root
- 1 green pepper, trimmed, deseeded and cut into strips (optional)
- 1 red pepper, trimmed, deseeded and cut into strips (optional)
- 1 yellow pepper, trimmed, deseeded and cut into strips (optional)
- 1 fresh red chilli, seeds removed and cut into thin strips
- 1 fresh green chilli, seeds removed and cut into thin strips
- 250g mixed mushrooms
- For the oyster sauce
- 3 tbsp oyster sauce
- 2 tsp granulated sugar
- 2 tsp fish sauce
- juice of ½ lime
- 1 tsbsp water
- 4 spring onions, cut into short lengths
- Freshly cracked black pepper
This is such a simple recipe and it’s so quick to prepare. It is without a doubt one of the most popular dishes we serve at Medley – why not give it a go?
It’s a good idea to have the kitchen window open while you fry the vegetables, mind; the combination of chilli and garlic can produce very strong aromas that really make the eyes sting. It’s worth it, though!
Prepare all of your ingredients and vegetables ready for use a little later on. Mix together the soy sauce and cornflour, add the steak and coat well. Leave to marinate at room temperature from at least 30 minutes up to an hour.
Heat one tablespoon of oil in a wok. Add the garlic, ginger, peppers (if you're using them) and chilli and fry for one to two minutes, until softened but not brown.
Add the steak to the wok. Stir-fry for about four minutes or until the meat is browned and tender. Remove from the heat and cover it all up to keep it warm.
Heat the last of the oil in a separate pan. Add the mushrooms, then stir-fry until golden brown. Add the sautéed mushrooms to the stir-fry in the wok. It should be starting to smell pretty delicious at this point!
In a separate small pan, combine the oyster sauce, sugar, fish sauce, lime juice, water and spring onions – so many flavours, so mix them well and add pepper to taste. Cook for two minutes.
Pour the oyster sauce mixture over the stir-fry and mix well. You can also give it one last blast of heat in your wok after you’ve added all the ingredients.
Should be ready to go! Serve immediately with fluffy steamed rice. Delish!
About Andrew Rudd
Andrew Rudd is a discoverer of all things food.
He has turned a lifelong passion into a successful and expanding career, primarily providing cookery demonstrations, private catering and fine dining to food lovers nationwide. You can follow him on Twitter here, or check out his website here.