Shitake mushrooms can be used too, depending on personal preference.
Ingredients Add to Shopping List
Serves: 4 people
Add all ingredients Select All
0 - Black Pepper
6 clove Garlic
1 pack Light Soy Sauce
10 - Mushrooms
1 pack Oyster Sauce
1 - Pak Choi
3 tbsp Rice Wine Vinegar
1 pack Soy Sauce
2 handfull SuperValu Bean Sprouts
2 tsp SuperValu Brown Sugar
2 - SuperValu Fresh Irish Striploin Steaks
thinly sliced into strips
1 - SuperValu Green Chilli
3 tbsp SuperValu Tomato Purée
1 - Tomatoes
2 tsp Vegetable Oil
- Firstly, marinade the sliced beef:- Combine the dark soy sauce (3-4 tablespoons), rice wine vinegar (3 tablespoons), diced garlic, chopped chilli, brown sugar (2-3 teaspoons), tomato paste, cracked black pepper together in a non metallic bowl and add the beef. Mix well to make sure all of the meat gets covered. Add more soya sauce if required.
- Next, get all the vegetables ready and have everything required to hand.
- Add the oil to the wok (on full heat), add the meat to the wok, cook for 1-2 minutes and remove from the pan and set aside.
- Add more oil if necessary and add the veg that would take the longest to cook (green beans, carrots, broccolli). Add a splash of water to the pan if the wok starts to get dry.
- Stir fry for a minute or two, next add the tomato, mushrooms, bean sprouts and sliced peppers. Pour in any remaining marinade sauce and add a tablespoon or two of rice wine vinegar. These will cook very fast, so check the veg with a fork (Stir fried veg should be firm).
- Finally add the Pak choi, add back the beef strips along with any juices, stir fry for a minute or two until pak choi is softened.
- Add a couple of tablespoons of oyster sauce and light soya sauce, cook for a minute or so to mix through.
Serve immediately with basmati rice or noodles.