Friday - - Food -

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.

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