g chestnut mushrooms (or other available variety sliced)
Serving Size: 1 (302) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 327 g64 %
Total Fat 36.4 g55 %
Saturated Fat 12 g60 %
Cholesterol 111.7 mg
Sodium 841.1 mg
Dietary Fiber 2.1 g8 %
Sugars 3.6 g14 %
Protein 35.2 g
Cut the steak into thin strips.
Place 2 teaspoons of the oil in a shallow dish and stir in the rice wine, soy sauce, chilli sauce, garlic and five-spice power and add the steak strips tossing to coat well and then chill for 30 minutes.
Heat the remaining oil in a large fry pan or wok.
Using a slotted spoon or fork lift the meat from the marinade and add to the wok or frying pan, keeping the marinade to one side.
Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over.
Transfer to a plate and set aside.
Add the spring onions, pepper and mushrooms to the fry pan or wok, lower the heat to medium and stir fry for 4 minutes.
Return the steak to the pan and pour in the reserved marinade and stir fry for a further 1 to 2 minutes until all the ingredients are piping hot and the sauce is bubbling.