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08 January 2013,01:44 by

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Mouth-watering tender rump steak is cooked here in a delicious combination with shiitake, oyster, and straw mushrooms flavoured with garlic, ginger, and chilli.
Serves :

Preparation Method :

  • Place the steak in the freezer for 30 - 40 minutes, until firm, and then slice it on the diagonal into thin strips.
  • Mix the soy sauce and corn flour in a large bowl.
  • Add the steak, turning to coat well, cover with clear film (plastic wrap), and leave to marinate at room temperature for 1 - 2 hours.
  • Heat half the oil in a wok or large, heavy frying pan. Add the garlic and ginger and cook for 1 - 2 minutes, until fragrant.
  • Drain the steak, add it to the wok or pan, and stir well to separate the strips.
  • Cook for further 1 - 2 minutes, stirring frequently until the steak is browned all over, and tender. Remove from the wok or pan and set aside.
  • Heat the remaining oil in the wok or pan. Add the mushrooms and stir-fry over medium heat until golden brown.
  • Return the steak to the wok and mix it with the mushrooms. Spoon in the oyster sauce and sugar, mix well, and then add ground black pepper to taste.
  • Toss over the heat until all the ingredients mix well.
  • Stir in the spring onions. Tip the mixture on to a serving platter, garnish with the strips of red chilli, and serve.


  • 450 grams rump (round) steak
  • 2 tablespoons soy sauce
  • 1 tablespoon corn flour (corn starch)
  • 3 tablespoons Cooking oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh root ginger
  • 250 grams mixed mushrooms, such as shiitake, oyster and straw
  • 2 tablespoons oyster sauce
  • 1 teaspoon granulated sugar
  • 4 spring onions (scallions), cut into short lengths
  • Ground black pepper
  • 2 fresh red chillies, seeded and cut into strips, to garnish

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