Ingredients
- 150 g (4 3/4 oz) fillet beef
- 4 dried Chinese mushrooms
- 3 tablespoons soy sauce
- 1 teaspoon soft brown sugar
- 1 teaspoon cornflour
- 1 tablespoon sesame oil
- 3 tablespoons peanut oil
- 2 teaspoons grated ginger
- 7125 g (4 oz) barbecued pork or bacon, diced
- 8 spring onions, sliced on the diagonal
- 125 g (4 oz) green beans, sliced on the diagonal
- 1 celery stick, sliced on the diagonal
- 1 small red or green capsicum, cut into thin strips
- 6 cups (1 kg/2 lb) cooked long-grain rice
- 280 g (9 oz) can baby corn, drained and cut into short lengths
- 1 cup (155 g/5 oz) frozen peas, defrosted
- 125 g (4 oz) small cooked, peeled prawns
Method
1. Place the beef in the freezer for 20 minutes to make it easier to slice. Soak the mushrooms in 1/2 cup (125 ml/4 fl oz) boiling water for 20 minutes; drain and reserve the liquid. Squeeze the mushrooms dry then chop, removing the hard stalk. Set aside.
2. Slice the beef thinly across the grain, then cut into thin strips. In a small bowl, combine the reserved mushroom liquid, soy sauce, brown sugar and cornflour. Add the beef; marinate for 20 minutes. Drain the meat on paper towels, saving the liquid.
3. Heat the sesame oil and 2 tablespoons peanut oil in a wok; add the ginger and garlic. Stir-fry for 2–3 minutes without browning. Increase the heat, add the beef, mushrooms, barbecue pork or bacon and stir-fry over high heat for 2–3 minutes.
4. Transfer the meat mixture to a side plate. Add the remaining oil to the wok and reheat; add the spring onions, beans, celery and capsicum. Stir-fry the vegetables over high heat for 3–4 minutes. Combine the meat and vegetable mixture and stir-fry for a further 1–2 minutes.
5. Add the cooked rice and stir for 2–3 minutes to combine all the ingredients. Stir through the corn, peas, prawns and reserved marinade from the beef. Continue to stir-fry for a further 1–2 minutes until the rice is well heated. Serve at once.
