03 January 2013,21:22 by
Ponmathi Srilekha.S

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This dish is perfect to serve with hot rice. This adventurous food is also fit for those who a dietary program. A mixture of sauce from the combination of sherry, dark soy sauce, oyster sauce and a minimal amount of sugar and corn flour gives you appetizing taste.
Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Remove any fat from the steak and slice the meat thinly across the grain. Soak the dried mushrooms in hot water for 30 minutes.
  • Discard the stems, cut caps into halves and simmer for 15 minutes in water (or reserved liquid) with soy sauce and sugar.
  • Drain. Wash the cabbage v drain. Discard any tough ends of outer leaves and slice the cabbage diagonally.
  • Crush the gar a little salt. Combine the Sauce ingredients in a small bowl.
  • Heat a wok, add the peanut oil and swirl to coat. Add the steak and stir-fry over a high heat, tossing until the color changes.
  • Remove to a plate. Add the remaining peanut oil to the wok.
  • When hot, add the cabbage, garlic and mushrooms and stir-fry for 1minute. Return the meat to the wok and continue to cook for 30 seconds.
  • Add the Sauce mixture through. Remove from the heat and stir in sesame oil. Serve immediately with rice.


  • 500 grams fillet or rump steak
  • 8 dried or fresh shiitake (Chinese) mushrooms
  • 250 grams mustard cabbage
  • 4 tablespoons dark soy sauce
  • 2 tablespoons sugar
  • 4 cloves garlic
  • Salt to taste
  • 4 tablespoons peanut oil
  • 2 teaspoons oriental sesame oil


  • 4 teaspoons dry sherry
  • 4 teaspoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 2 teaspoons corn flour

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