Serves 4

Ingredients:

Rice:

250ml uncooked white basmati rice

375ml water

1 tsp sea salt

Stir fry:

400g sirloin, rump or similar steak

2 tsp corn starch

2 Tbsp soy sauce

2 Tbsp sesame oil

1 Tbsp mirin

400g white button mushrooms, sliced

1 red pepper, julienned

1 bunch spring onions, sliced into large pieces

60ml oyster sauce

60ml hoisin sauce

125ml beef stock

1 tsp cornstarch

Sesame seeds, for serving

Peanut oil, for cooking

Method:

For the rice:

Place rice, water and salt in a small pot over medium high heat, lid off.

Bring to a boil.

Place lid on, then turn heat down to very low.

Cook for 12 minutes.

Switch the heat off and leave for 5 to 10 minutes with the lid on to steam, then fluff with a fork.

For the stir fry:

Slice the steak into slices about 5cm long and 5mm thick.

Be sure to cut against the grain of the meat so it is tender.

Place slices in a bowl.

Scatter over the cornstarch and then the soy sauce, sesame oil and mirin.

Leave to marinate for 20 minutes.

Heat a wok or large non-stick frying pan until very hot.

Add a drizzle of peanut oil and swirl it around.

Add the beef slices and stir-fry quickly until lightly browned.

Remove the meat from the wok and set aside.

Wipe the wok clean and reheat it on high heat.

Add a drizzle of peanut oil.

Add the mushrooms and cook until lightly golden.

Add the red pepper and spring onions and cook for a minute until slightly softened.

Pour in the oyster and hoisin sauces.

Mix the beef stock and cornstarch.

Add to the wok and mix everything together.

Bring to a simmer and cook until the sauce thickens.

Add the beef back into the pan and toss in the sauce for a minute to reheat and glaze.

Serve the saucy sticky beef and mushrooms with the fluffy white basmati.

Sprinkle with sesame seeds and enjoy!