HOISIN BEEF & SHIITAKE STIR-FRY

SERVES 4 PREP + COOK 35 MINS + REFRIGERATION

✦ 1 tsp sesame oil ✦ 2 garlic cloves, crushed ✦ 1 tsp finely grated fresh ginger ✦ ¹⁄ 3 cup Chinese cooking wine (shao hsing) ✦ ¹⁄ 3 cup soy sauce ✦ 800g beef rump steak, thinly sliced ✦ 1 tbsp vegetable oil ✦ 100g fresh shiitake mushrooms, trimmed ✦ 500g choy sum, cut into 5cm lengths ✦ 4 green onions, cut into 5cm lengths ✦ ¼ cup water ✦ ¼ cup hoisin sauce ✦ 100g tong ho (edible chrysanthemum) (optional, see tip) ✦ 1 fresh long red chilli, seeded, julienned ✦ steamed rice, to serve 1 Combine sesame oil, garlic, ginger, half the rice wine and half the soy sauce in a large bowl. Add beef. Toss to coat in marinade. Cover and refrigerate 3 hours or overnight.

2 Heat a wok or large frying pan over high heat. Add half the vegetable oil. Stir-fry undrained beef mixture, in batches, until beef is browned and just cooked through. Transfer to a bowl.

3 Heat remaining oil in wok. Stir-fry the mushrooms, choy sum stalks, green onion and water. Cover and cook 5 mins until vegetables are tender.

4 Return beef to wok with hoisin sauce, choy sum leaves, tong ho, if using, remaining rice wine and remaining soy sauce. Stir-fry until leaves just wilt.

5 Serve beef stir-fry topped with chilli.