Name: Five spice beef, mushroom and sugar snap stir fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 Tbsp hoisin sauce; 2 Tbsp soy sauce; • 2 Tbsp shaoxing wine; • 2 tsp corn our; • 1⁄2 tsp Chinese ve-spice powder; 2cm-piece ginger, cut into matchsticks; • 2 cloves garlic, thinly sliced; 21⁄2 Tbsp peanut oil; • 400g beef scotch fillet steak, excess fat trimmed, thinly sliced; • 1 red onion, sliced into thin wedges; • 100g oyster mushrooms, thickly sliced; • 100g Swiss brown mushrooms, thickly sliced; • 100g enoki mushrooms, trimmed and separated; • 150g sugar snap peas, trimmed; 2 green shallots, thinly sliced

Five spice beef, mushroom and sugar snap stir fry

A beef dish for the mushroom lovers! This pairs the mild flavours of oyster and enoki with the more nutty, woody Swiss brown variety.

Serves 4

Prep

15M

Cook

15M

Total

30M

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A sprinkling of cornflour gives the sauce a lovely thick consistency!

Ingredients

2 Tbsp hoisin sauce

2 Tbsp soy sauce

• 2 Tbsp shaoxing wine

• 2 tsp corn our

• 1⁄2 tsp Chinese ve-spice powder

2cm-piece ginger, cut into matchsticks

• 2 cloves garlic, thinly sliced

21⁄2 Tbsp peanut oil

• 400g beef scotch fillet steak, excess fat trimmed, thinly sliced

• 1 red onion, sliced into thin wedges

• 100g oyster mushrooms, thickly sliced

• 100g Swiss brown mushrooms, thickly sliced

• 100g enoki mushrooms, trimmed and separated

• 150g sugar snap peas, trimmed

2 green shallots, thinly sliced

Method

Combine hoisin sauce, soy sauce, shaoxing wine, cornflour, Chinese five-spice powder, ginger and garlic in a medium bowl and set aside.

Heat wok over a high heat. When starting to smoke, add 2 tsp oil, swirling pan to coat. Stir-fry 1⁄3 beef for 3 minutes or until browned and almost cooked through. Transfer to a large bowl. Repeat for another 2 batches. If necessary, carefully wipe wok clean with paper towel in between batches, before adding oil.

Add remaining oil to wok, swirling to coat. Add onion and stir-fry for 1 minute or until softened. Add mushrooms and stir-fry for 1 minute, then add sugar snap peas and stir-fry for 1 minute or until almost tender.

Return beef to wok, along with reserved hoisin mixture and 1⁄2 of the shallots. Stir-fry for 1 minute or until heated through. Serve topped with remaining shallots.

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