Beef, mushroom & greens stir-fry

• oyster sauce↗4 tbsp tbsp
• dark soy sauce↗2 tbsp tbsp
• vegetable oil tbsp
• beef↗400g 400g

  rump steak, thinly sliced across the grain into ½cm thick pieces

• finger-tip length chunk fresh root ginger

  chopped

• spring greens↗300g 300g

  sliced

• pack chestnut mushroom↗150g 150g

  sliced

Step-by-step instructions

1. 1

   Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.

2. 2

   Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.