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  • 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

To serve

  • 110 g rice or fusili pasta
  • 1 spring onion, finely chopped


  1. 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.
  2. 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.
  3. Spoon the mushrooms and onions into a bowl and set aside.
  4. Heat the remaining oil in the wok. Add the steak and stir-fry for 2-3 minutes, until browned.
  5. 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.
  6. Simmer for 1-2 minutes until the sauce has thickened and serve with rice or pasta.
  7. To finish off you could sprinkle over some sliced spring onion.
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