This stir-fry is a great way to turn two steaks into a meal for
four. Any selection of mushrooms will do, although the shiitakes
give the dish a gutsier flavour hit.
60 ml(¼ cup) grapeseed oil2sirloin (porterhouse) steaks (200gm each), trimmed of fat, thinly sliced250 gmassorted Asian mushrooms, such as enoki, shiitake, oyster and black fungi2garlic cloves, crushed50 gm(10cm piece) ginger, pounded with a mortar and pestle60 ml(¼ cup) Shaoxing wine60 ml(¼ cup) light soy sauce2 tbspoyster saucePinchof caster sugar1 tspsesame oil2spring onions, thinly slicedTo serve:roasted sesame seeds and steamed jasmine rice
Heat half the oil to smoking in a large wok over high heat, add half the steak and stir-fry until just seared (1-2 minutes). Set aside and repeat with remaining steak. Set aside.
Add mushrooms, garlic, ginger and remaining oil to wok and stir-fry to combine, then add Shaoxing wine, soy sauce, oyster sauce and sugar and stir-fry until mushrooms are tender (1-2 minutes). Add sesame oil and return steak to wok, stir-fry to coat (1 minute) and season to taste. Scatter with spring onions and sesame seeds, then serve with steamed rice.