Total time: 15 mins (plus 15 mins marinating)
The key to this recipe is ensuring you marinate the beef and have everything prepared and ready to add to the wok so you can cook and serve without delay.
1 tsp Lee Kum Kee Pure Sesame Oil
1 tbsp light soy sauce
1 tsp grated fresh ginger
340g pack essential Waitrose British Beef Frying Steak, cut into 1cm strips
2 tsp sunflower oil
1 red onion, thickly sliced
220g tenderstem broccoli, halved lengthways then cut into 6cm lengths
150g pack shiitake mushrooms, sliced
2 red chillies, thinly sliced
4 tbsp Lee Kum Kee Premium Oyster Sauce
1 tsp rice vinegar
4 salad onions, shredded
1. In a bowl, mix together the sesame oil, soy sauce and grated ginger, then stir in the beef strips and leave to marinate at room temperature for 15 minutes.
2. Heat a wok and stir-fry the beef for 4-5 minutes until nicely browned and cooked through. Transfer to a clean bowl and set aside.
3. Add the sunflower oil to the wok and stir-fry the red onion, broccoli, mushrooms and chilli for 5 minutes until tender. Return the beef and any resting juices to the wok and stir in the oyster sauce and vinegar. Continue to cook for 1-2 minutes until piping hot. Scatter over the salad onions and serve with rice or noodles.
Try swapping the fresh shiitake mushrooms for ½ x 300g pack frozen Cooks’ Ingredients Exotic Mushroom Medley.
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