Beef, Mushroom and Ginger Stir-Fry

Instructions

1. 1

   Slice the raw beef across the grain into strips about 3 mm thick. Toss with 1 tbsp soy sauce, the baking soda and cornstarch. Leave for 10–15 minutes while preparing the vegetables.

2. 2

   Slice the onion, roughly chop the garlic and cut the peeled ginger into thin matchsticks. Halve small mushrooms and quarter larger ones; thinly slice the spring onion. In a small bowl, mix the remaining 1 tbsp soy sauce with the oyster sauce, dark soy sauce, sugar, vinegar and 60 ml water.

3. 3

   Put the uncooked rice and remaining 600 ml water in a 2-litre saucepan. Bring to a boil over medium-high heat, then cover and reduce to the lowest heat. Cook for 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes. Cook the stir-fry alongside the rice.

4. 4

   Heat a 30 cm frying pan over high heat for about 2 minutes. Add 1.5 tsp oil and half the beef, spreading it out. Sear for 90 seconds to 2 minutes, turning once, until browned outside; it will finish cooking later. Transfer to a plate. Repeat with another 1.5 tsp oil and the remaining beef.

5. 5

   Reduce the heat to medium-high. Add the remaining 1 tbsp oil and the onion; stir-fry for 2 minutes. Add the garlic and ginger and stir for 30 seconds.

6. 6

   Add the mushrooms and stir-fry for 6–8 minutes, stirring regularly, until tender and lightly browned and most of their released liquid has evaporated.

7. 7

   Stir the sauce mixture, then add it to the pan with the beef and any juices from its plate. Toss over medium-high heat for 1–3 minutes, until the sauce is glossy and thickened and the thickest beef pieces reach at least 63°C/145°F on an instant-read thermometer.

8. 8

   Fold in the spring onion, remove the pan from the heat and cover for at least 3 minutes before serving. Fluff the rested rice and divide it among four bowls, then spoon the beef, mushrooms and sauce over the top.