Ingredients
28g dried sliced Chinese mushrooms
57g Button or Chestnut mushrooms
57g Oyster mushrooms
284g Beef (rump or sirloin) - season in sesame oil, light soy and cornflour
2 - 3tbsp Wing Yip Oyster Sauce
1 tsp minced garlic paste (or use fresh)
1 tsp minced ginger (or use fresh)
3 stalks spring onions (3cm lengths)
2 tbsp peanut or vegetable oil
Seasoning
1 tsp Wing Yip Light Soya Sauce
1 tsp vegetable oil
1 tsp cornflour
Cooking Method
Step 1
Reconstitute dried mushrooms in hot water.
Step 2
Slice beef across the grain into 3cm by 4cm strips. Season in light soy, oil and a little cornflour.
Step 3
Slice button or chestnut mushroom into thick slices and cut large oyster mushrooms into half, taking out woody stem.
Step 4
Heat oil in a wok and fry minced garlic and ginger.
Step 5
Add sliced dried mushroom and a little water. Cover to allow mushroom to cook.
Step 6
Turn up heat and add sliced beef in batches to allow beef to seal. Then add the white bottoms of spring onions.
Step 7
Add other mushrooms and after a minute the Wing Yip Oyster Sauce.
Step 8
Last of all add the green spring onion tops and cook for 1 minute.
Step 9
Serve immediately.
