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Ingredients
- 150g oyster mushrooms, trimmed
- 150g enoki mushrooms, trimmed
- 4-6 tbsp oyster sauce
- 4 garlic cloves, sliced
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 bunches broccolini, ends trimmed
- 4 shallots, finely sliced
- Vegetable oil
- 500g tri-tip beef, trimmed and finely sliced across the grain
- 1 spanish onion, sliced
- 1 tbsp grated ginger
- 2 long red chillis, finely sliced
- 100g baby corn, cut in half down the middle
- Serves 4
Method
Heat a little vegetable oil in a wok. Fry beef in batches so it is browned and just cooked through. Place in a large bowl. Add a little more vegetable oil to the wok and fry onion, ginger, chilli and corn on high, stirring or tossing to cook evenly for two minutes. Add mushrooms and oyster sauce and toss to heat through. Add to bowl with beef, mix and keep warm.
In a little more vegetable oil, fry garlic until golden. Add soy, honey and broccolini. Toss for one minute. Sprinkle beef and mushroom stir-fry in bowl with shallots.
