CH
Beef and Mushroom Stir Fry Recipe
Ingredients
5ml (1 tsp) cornflour
60ml (2 fl oz.) cold beef stock or water
45ml (3 tbs) oyster sauce
10ml (2 tsp) fresh ginger, finely grated
10ml (2 tsp) oil
1 onion, diced
2 garlic cloves, crushed
350g (12.4 oz.) beef steak, sliced into strips
200g (3 cups) assorted mushrooms, sliced
12 PEPPADEW® Jalapeño Halves
300g (10.6 oz.) egg or rice noodles, cooked and kept warm
15ml (1 tbsp) black or toasted white sesame seeds (optional)
Additional Info
Method
Mix the cornflour and beef stock together in a small bowl until lump free. Stir in the oyster sauce and ginger. Heat the oil in a wide pan or wok and fry the onion and garlic for 3-4 minutes. Add the steak and fry for 2 minutes. Add the mushrooms and PEPPADEW® Jalapeño Halves and cook for 2-3 minutes, or until the mushrooms are just cooked. Increase the heat and stir in the oyster sauce mixture. Cook for 2-3 minutes or until the sauce thickens. Divide the warm noodles between serving bowls and top with the stir fry mixture. Scatter the sesame seeds over the top.
