Ingredients
Method
1.In a large saucepan, combine water and rice. Bring to the boil on high and cook for 10 minutes, then turn off heat. Cover with the lid and set aside for 10 minutes.
2.In a wok or large frying pan, heat oil on high. Stir-fry steak in two batches for 1-2 minutes each. Remove and set aside. Stir-fry ginger and garlic for 30 seconds.
3.Add gai lan stems and mushrooms. Stir-fry for 2 minutes until just tender.
4.In a jug, combine extra water, soy, wine and cornflour until smooth. Add to wok and stir-fry for 2-3 minutes until boiling and thickened.
5.Return steak to wok with remaining gai lan. Stir-fry for 1-2Â minutes to heat through.
6.Drizzle with sesame oil and serve with rice.
If you don’t have rice wine (shao hsing), use a dry sherry. Fillet steak, pork fillet or chicken breast fillet could be used instead of rump steak.
Note
