400g beef fillet
½ cup peanut or vegetable oil
3cm finger of ginger, peeled and sliced into matchsticks
2 cloves garlic, finely chopped
3 spring onions, cut diagonally into 3cm pieces
100g king oyster mushrooms
1 tbsp rice wine
2 tbsp light soy sauce
2 tbsp oyster sauce
½ tsp cornflour stirred into 2 tbsp water or prepared NOMU Chicken Stock
MARINADE:
1 tbsp light soy sauce
1 tsp sugar
1 tbsp ginger, finely chopped
1 tsp NOMU Oriental Rub
Make the marinade by mixing all the ingredients together until combined.
Slice the beef fillet into thin strips against the grain and stir into the marinade. Leave for 30 – 60 minutes to soak up all the flavour, then strain.
Add the oil to a deep pan or wok until smoking hot and fry the beef strips in batches until seared and browned. Do not overcook! Remove with a slotted spoon and set aside.
Pour most of the oil off, leaving a tablespoon or two behind. Reheat and fry the ginger, garlic, spring onions and mushrooms until softened. Return the beef to the pan and add the rice wine, soy sauce, oyster sauce and cornflour mixture. Toss together until heated through and well combined.
Serve immediately with Jasmine rice or egg noodles.
400g beef fillet
½ cup peanut or vegetable oil
3cm finger of ginger, peeled and sliced into matchsticks
2 cloves garlic, finely chopped
3 spring onions, cut diagonally into 3cm pieces
100g king oyster mushrooms
1 tbsp rice wine
2 tbsp light soy sauce
2 tbsp oyster sauce
½ tsp cornflour stirred into 2 tbsp water or prepared NOMU Chicken Stock
MARINADE:
1 tbsp light soy sauce
1 tsp sugar
1 tbsp ginger, finely chopped
1 tsp NOMU Oriental Rub
Make the marinade by mixing all the ingredients together until combined.
Slice the beef fillet into thin strips against the grain and stir into the marinade. Leave for 30 – 60 minutes to soak up all the flavour, then strain.
Add the oil to a deep pan or wok until smoking hot and fry the beef strips in batches until seared and browned. Do not overcook! Remove with a slotted spoon and set aside.
Pour most of the oil off, leaving a tablespoon or two behind. Reheat and fry the ginger, garlic, spring onions and mushrooms until softened. Return the beef to the pan and add the rice wine, soy sauce, oyster sauce and cornflour mixture. Toss together until heated through and well combined.
Serve immediately with Jasmine rice or egg noodles.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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