World Cuisine

  • 3 tablespoons oyster sauce
  • 2 tablespoons Shaoxing rice wine
  • 2 teaspoons dried chilli flakes or 2 dried red chillies, halved
  • 100 ml (3½ fl oz) beef stock, cooled
  • 1 teaspoon clear honey
  • 1 tablespoon cornflour
  • low-calorie cooking spray
  • 500 g (1 lb) lean rump steak, very thinly sliced
  • 12 spring onions, diagonally cut into 3.5 cm (1½ inch) pieces

Mix together the oyster sauce, rice wine, chilli, stock, honey and cornflour in a small bowl until smooth.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat until smoking hot. Add the steak and stir-fry for 3–4 minutes until browned and sealed.

Stir in the oyster sauce mixture, then add the spring onions and continue cooking, stirring frequently, for 10 minutes, or until the steak is tender.

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