Ingredients

• 450g Rump Steak
• 30ml Soy Sauce
• 15ml Corn flour
• 45ml Vegetable Oil
• 15ml chopped garlic
• 15ml chopped root ginger
• 225g mixed mushrooms (i.e. shitake, oyster and straw)
• 30ml Oyster Sauce
• 5ml Granulated Sugar
• 4 spring Onions (cut into short lengths)
• Freshly ground Black Pepper
• 2 red chillies, cut into strips to garnish

Method

1. Slice the beef on the diagonal into long thin strips. Mix together the soy Sauce and Corn flour in a large bowl stir in the beef and leave to marinate for 1-2 hours.
2. Heat half the oil in a wok or frying pan.  Add the garlic and ginger and fry until fragrant.  Stir in the beef.  Stir to separate the strips, let them colour and cook for 1-2 minutes.  Remove from the pan and set aside.
3. Heat the remaining oil in the wok.  Add the shiitake, oyster and straw mushrooms and cook until tender.
4. Return the beef to the wok with the mushrooms. Add the oyster sauce and sugar and freshly ground black pepper, to taste.  Mix well.
5. Add the Spring Onions.  Mix together.
6. Serve garnished with strips of red chilli.