Ingredients

• 300 g beef steak
• 1 tsp Demerara sugar
• 1 tbsp light soy sauce
• 1 tsp rice wine (dry sherry is a good substitute)
• 1 tsp cornflour paste
• 1 small carrot
• 60 g mange taut (sitsaro) topped and tailed
• 60 g bamboo shoots (from the tin or can is suitable)
• 60 g straw mushroom (canned ones are suitable)
• 300 ml vegetable oil
• 1 stalk spring onion cut into inch segments
• 1 inch ginger, julliened
• 1/2 tsp salt
• 2 tbsp oyster sauce
• 3 tbsp water

Method of Preparation:

• Prepare the beef by cutting it into thin small slices.
• Place the beef slices into a bowl.
• Stir in the Demerara sugar.
• Pour in the light soy sauce, rice wine and cornflour paste all over the beef.
• Give it a good stir, then set aside to marinate for at least half and hour.
• Slice the carrot and straw mushrooms thinly to be in uniform in size as the bamboo shoot and mange taut.
• Heat the wok, and when smoking hot :), carefully pour in the oil.  Heat it up.
• Add the beef and stir-fry for a minute or two.
• Remove the beef from the oil using a slotted spoon/ladle.
• Pour out the oil leaving about a tablespoon only in the wok.
• Stir fry the carrot, straw mushrooms, bamboo shots, mange taut and spring onion for two minutes.
• Add the beef, oyster sauce and water.
• Season with salt.
• Blend throughly and cook for a minute.
• Serve immediately with freshly boiled rice.

Enjoy!