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Ingredients
2 tbsp sunflower oil
1 onion, thinly sliced
1 garlic clove, crushed
175 g chestnut mushrooms, thinly sliced
225 g fillet or sirloin steak, sliced into thin strips
85 g baby spinach leaves, washed & dried
150 ml beef stock
1 tbsp oyster sauce
1 tbsp soft light brown sugar
tsp cornflour, mixed with 2 tsp cold water
1 onion, thinly sliced
1 garlic clove, crushed
175 g chestnut mushrooms, thinly sliced
225 g fillet or sirloin steak, sliced into thin strips
85 g baby spinach leaves, washed & dried
150 ml beef stock
1 tbsp oyster sauce
1 tbsp soft light brown sugar
tsp cornflour, mixed with 2 tsp cold water
To serve
110 g rice or fusili pasta
1 spring onion, finely chopped
1 spring onion, finely chopped
Method
- Heat half 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.
- Heat the remaining oil in the wok. Add the steak 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 mixture, 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.
