members recipes

This is a great dish to use your creativity - as long as the beef is tender, the other ingredients will compliment it. I serve it with fried crispy noodles (Blue Dragon) and basmati and wild rice. It all seems to go together well. If serving with rice and noodles, cook these first and keep warm so that you can concentrate on main dish. I don\'t use salt as I find the soy sauce is quite salty but it can always be added at the table.

Ingredients
2 tail end fillet steak (you may have to ask the butcher to cut them)
Toasted sesame oil for frying
Heap button mushrooms left whole (as many as you like)
medium onion chopped downwards
2 cloves garlic (optional)
Any other ingredient such as peppers, ,spring onions, sugarsnap peas - things that easily stir fry
Mild Soy Sauce
Cornflour (mix with water)
Dry white wine (any, I use homemade as we have loads but otherwise I would use wine which has been opened a few days)
Lots of ground black pepper

Method
1. Cut the beef into thin strips and coat with the ground black pepper - use as much/little to taste
2. Using a wok, stirfry the beef for a few minutes on fairly high heat. Remove from wok and place in dish in warm oven
3. Stirfry the onion, garlic, mushrooms and any other veg you are using for about 4/5 minutes on fairly high heat, remove from wok and add to the beef
4. To the wok, add some wine (about 1/4 bottle) and some soy sauce - can always add more later to taste
5. Heat gently and add the cornflour. Stir until thickened and simmer for a minute
6. Add the beef and veg to the wok and mix well with the sauce. If too thick, add more wine and add more soy sauce to taste if needed
7. Serve with the rice and crispy noodles