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
1 tsp Wing Yip Light Soya Sauce
1 tsp vegetable oil
1 tsp cornflour
Reconstitute dried mushrooms in hot water.
Slice beef across the grain into 3cm by 4cm strips. Season in light soy, oil and a little cornflour.
Slice button or chestnut mushroom into thick slices and cut large oyster mushrooms into half, taking out woody stem.
Heat oil in a wok and fry minced garlic and ginger.
Add sliced dried mushroom and a little water. Cover to allow mushroom to cook.
Turn up heat and add sliced beef in batches to allow beef to seal. Then add the white bottoms of spring onions.
Add other mushrooms and after a minute the Wing Yip Oyster Sauce.
Last of all add the green spring onion tops and cook for 1 minute.