Beef Stir Fry

Ingredients

• 1 tbsp sunflower oil
• 1 onion, thinly sliced
• 1 clove garlic, crushed
• 170g/6oz chestnut mushrooms, thinly sliced (USA baby portobella or crimini)
• 225g/8oz fillet or sirloin steak, sliced into thin strips
• 85g/3oz (2 large handfuls) baby spinach leaves, washed and dried
• 150ml/5 1/2 fl oz beef stock
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp cornflour mixed with  2 tsp cold water
• 110g/4oz rice or fusilli, cooked according to packet instructions, to serve
• 1 spring onion, finely chopped (optional)

Method

Heat the oil in a wok or large frying pan, add the onion and stir-fry for 4-5 minutes, until starting to brown.

Add the garlic and mushrooms and stir-fry for a further 4-5 minutes, until the mushrooms have cooked through and are turning golden at the edges. Spoon the mushrooms and onions into a bowl and set aside.

Put the beef in the wok (add a drop of extra oil if necessary) and stir-fry for 2-3 minutes, until browned.

Add the spinach and cook for 1-2 minutes, until the spinach has wilted, then add the cooked mushrooms and onions, stock, oyster sauce, sugar and cornflour and bring up to a boil, stirring continuously.

Simmer for 1-2 minutes until the sauce has thickened and serve with rice or pasta.

To finish off you could sprinkle over some sliced spring onion.