Photo: Marina Oliphant
- 300g beef fillet, porterhouse or blade
- 2 cloves garlic
- 1 knob fresh ginger
- 1 packet fresh shiitake or oyster mushrooms
- 1/2 bunch spring onions
- 2 tbsp oyster sauce
- 4 tbsp soy sauce
- 2 tbsp grated palm sugar (or substitute brown sugar)
- 1/2 tsp sesame oil, optional
- 4 tbsp peanut oil, divided
- 1/3 bunch coriander
- 1 packet of fresh rice noodles or steamed jasmine rice, to serve.
Slice beef into very thin strips. Crush ginger and garlic in a mortar and pestle. Slice mushrooms. Trim spring onions so that you are left with the white part and about half of the green stem. Wash and cut into 5cm lengths. Combine in a bowl the oyster sauce, soy, palm sugar and sesame oil, if using, and add 1 tablespoon of water.
Heat the noodles in either a steamer or microwave (or cook rice following instructions on packet). Heat a wok over high heat. When very hot add 2 tablespoons peanut oil, garlic and ginger and stir constantly. Once the paste smells fragrant and is lightly coloured, add the spring onions and cook for a minute until wilted, then add the mushrooms. Toss for a minute then remove the contents to a bowl and cover while you cook the beef.
Heat the wok again and add the 2 remaining tablespoons of oil, add the beef and stir for just a minute, until almost cooked through. Add the stir-fried vegetables and combined sauce and stir for another minute until everything is just cooked and the flavours have had a chance to mingle. Taste and correct the seasoning if necessary - with either a touch more soy or, if too salty, a little water. If you are using the noodles, toss them into the wok. Add the coriander and remove from heat.
Mix using tongs and serve in bowls, with fresh rice noodles or steamed jasmine rice.
- Main Ingredients - Beef
- Cuisine - Thai
- Course - Main-course