Sizzling Beef Stir-Fry - cooking recipe

Ingredients

500 g sirloin (or thick cut rump)
2 tablespoons vegetable oil (or sunflower)
2 tablespoons rice wine (or dry sherry)
2 tablespoons dark soy sauce (reduced salt recommended)
1 tablespoon chili sauce (or to taste)
1 garlic clove (chopped)
1 teaspoon Chinese five spice powder
4 spring onions (thinly sliced)
1 red capsicum (bell pepper deseeded and thinly sliced)
115 g chestnut mushrooms (or other available variety sliced)

Preparation

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.
Serve at once over rice.