Beef, Ginger, Mushrooms and Spring Onion Stir-Fry
Make the marinade by adding together all of the ingredients and stirring well to combine. Slice the fillet of beef into thin strips against the grain and stir into the marinade. Leave for 30 – 60 minutes to soak up all the flavour, then strain.
Add the oil to a deep pan or wok until just smoking hot and fry the beef strips in batches until seared and brown. Do not overcook! Remove with slotted spoon and set aside. Pour most of the oil off, leaving a tablespoon or two, re-heat and fry the ginger, garlic, spring onions and mushrooms. Return the beef to the pan and add the rice wine, soy sauce oyster sauce and cornflour mixture. Toss together, heat through and well combined. serve immediately with Jasmine rice or egg noodles.
Serves: 4
Wine suggestions
Waterford Estate Cabernet Sauvignon 2006 - Rich, ripe Cabernet aromas, underscored by notes of cedar, leather and truffle. Soft violets on the nose. Ripe tannins reveal an elegant structure that is powerful yet delicate. A refined and classic long, dry finish.
Ingredients
400g beef fillet
½ cup peanut or vegetable oil
3cm finger of ginger, peeled and sliced into matchsticks
2 cloves garlic, finely chopped
3 spring onions, cut diagonally into 3cm pieces
100g king oyster mushrooms
1 tbsp rice wine
2 tbsp light soy sauce
2 tbsp oyster sauce
½ tsp cornflour stirred into
2 tbsp water or chicken stock
Marinade
1 tbsp light soy sauce
1 tsp sugar
1 tbsp ginger, finely chopped
1 tsp NoMU Oriental Rub
