CHINESE BEEF WITH OYSTER SAUCE
Prep time overnight Cooking time 5 mins Serves 4
2 tsp cornflour ½ tsp Chinese five-spice powder 2 tsp sesame oil 2 tsp beef stock 1 tsp sugar 300g beef sirloin, trimmed and finely sliced Oil, for deep-frying 3cm fresh root ginger, peeled and finely sliced 2 spring onions, sliced 75g mangetout, ends trimmed 100g oyster mushrooms, sliced 3 tbsp beef stock 2 tbsp oyster sauce
Combine cornflour, five-spice powder, oil, beef stock and half the sugar in a bowl. Add beef and toss to coat well. Cover and leave overnight to marinate. Heat 2-3cm oil in a wok or heavy-based pot and deep-fry the beef for a minute. Remove and drain on paper towel. Carefully pour off oil, retaining 2 tbsp in the wok. When this is hot, stir-fry ginger and spring onions for a minute. Add mangetout and mushrooms and stir-fry for another minute. Add stock and remaining sugar and stir-fry for 1 minute before adding cooked beef and oyster sauce. Toss well, and serve with sprouts and rice.