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Ingredients : Serves 4
250 g lean steak
1 clove garlic, crushed
1/2 teaspoon fresh ginger, grated finely
Salt to taste
250 g fresh mushrooms, thickly sliced
2 tablespoons cooking oil
1/4 cup stock
1 1/2 teaspoons cornflour
1 tablespoon cold water
Method :
Cut the steam across the grain into
paper-thin slices. Mix the ginger, salt and garlic with the beef,
seasoning it evenly. Heat a wok with oil and stir fry the beef over high
heat until color changes. Add the mushrooms and continue frying for
another 1 minute. Add the stock, reduce the heat and cover the wok with
a lid. Simmer for 2 minutes. Push the beef and mushrooms to the side of
the wok. Stir in the cornflour mixed with cold water and keep on
stirring until it boils and thickens. Serve immediately with steamed
white rice.
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