World Cuisine

  • 1 tablespoon clear honey
  • 3 tablespoons light soy sauce
  • 3 tablespoons Chinese rice wine or dry sherry
  • 3 tablespoons oyster sauce
  • 1 tablespoon cornflour
  • 500 g (1 lb) sirloin steak, trimmed and cut into strips
  • 50 ml (2 fl oz) chicken stock
  • ½ teaspoon white pepper
  • 3 tablespoons groundnut oil
  • 1 teaspoon thinly chopped fresh root ginger
  • 3 garlic cloves, finely chopped
  • 125 g (4 oz) broccoli florets
  • 150 g (5 oz) shiitake mushrooms, trimmed and halved, if large
  • 2 pak choi, leaves separated
  • 5 spring onions, thinly sliced

Mix together the honey, soy sauce, rice wine, oyster sauce and cornflour. Put the steak in a shallow, non-metallic dish and pour over half this mixture, then leave to marinate for at least 30 minutes. Stir the stock and white pepper into the remaining sauce mixture and set aside.

Heat 1 tablespoon of the oil in a wok over a high heat until the oil starts to shimmer. Add half the steak and stir-fry for about 2 minutes, then tip out on to a plate along with any juices. Heat another tablespoon of the oil and stir-fry the remaining steak in the same way.

Return the wok to the heat and wipe it clean with kitchen paper. Heat the remaining oil, then add the ginger and garlic. Add the broccoli and, after 30 seconds, the mushrooms. Stir-fry for 2 minutes, then add the pak choi, stir-frying until wilted.

Pour in the reserved sauce mixture and bring to the boil, then return the steak to the wok. Add the spring onions and stir until heated through. Serve immediately with rice, if liked.

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