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 oil
- 2 sirloin (porterhouse) steaks (200gm each), trimmed of fat, thinly sliced
- 250 gm assorted Asian mushrooms, such as enoki, shiitake, oyster and black fungi
- 2 garlic cloves, crushed
- 50 gm (10cm piece) ginger, pounded with a mortar and pestle
- 60 ml (¼ cup) Shaoxing wine
- 60 ml (¼ cup) light soy sauce
- 2 tbsp oyster sauce
- Pinch of caster sugar
- 1 tsp sesame oil
- 2 spring onions, thinly sliced
- To serve: roasted sesame seeds and steamed jasmine rice
- 1Heat 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.
- 2Add 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.