Ingredients

The following ingredients have 4 Servings
  • 6 dried shiitake mushrooms
  • 400 g (14 oz) topside steak, thinly sliced
  • oil, for cooking
  • 4 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 2 onions, very thinly sliced
  • 4 spring onions (scallions), chopped
  • ½ red capsicum (pepper), thinly sliced
  • 125 ml (4 fl oz/ 1/2 cup) tomato passata (puréed tomatoes)
  • 2 teaspoons soft brown sugar
  • 2 tomatoes, diced
  • 2 teaspoons sesame oil
  • 2 tablespoons shredded basil leaves

Instruction

  • <p><strong>1.</strong> Put the dried shiitake mushrooms in a bowl and cover with boiling water. Leave to soak for 10 minutes, or until they have plumped up. Drain and thinly slice.</p> <p><strong>2.</strong> Put the steak in a bowl. Mix together 2 tablespoons of the oil, the garlic, chilli and some salt and pepper and add to the steak. Toss well.</p> <p><strong>3.</strong> Heat the wok until very hot and stir-fry the steak in two batches over high heat for 30 seconds, or until just browned. Reheat the wok in between each batch. Remove steak from the wok.</p> <p><strong>4.</strong> Reheat the wok, add 2 tablespoons of the oil and stir-fry the onion, spring onion and capsicum for 3 minutes, or until golden. Add the mushrooms, tomato passata and sugar. Bring to the boil, then reduce the heat and simmer for 3 minutes. Add the beef, tomato and sesame oil, and season. Bring to the boil, allowing the tomato to heat through. Stir in the basil. Serve immediately.</p>