Beef and Mushroom Stir-Fry

Slice 250 g beef tenderloin 2–3 mm thick against the grain. Mix with 2 tsp light soy sauce and one quarter tsp black pepper, then 5 g starch and finally 5 ml oil. Marinate for 15 minutes until lightly coated with no dry powder. Complete Step 2 during the wait.

Quickly rinse, drain and pat the mushrooms dry. Weigh 250 g after trimming and slice about 5 mm thick. Thinly slice 3 garlic cloves. Cut 1 spring onion into 3 cm lengths, keeping whites and greens separate.

Heat the wok over medium-high heat and coat with 10 ml oil. Add all the marinated beef and separate the slices. Stir-fry for about 1 minute until the surfaces turn opaque. Transfer to a clean bowl; finish cooking after returning it to the wok. Work in batches if crowded.

Add the remaining 5 ml oil over medium heat. Fry all the garlic and spring onion whites for 10–15 seconds until fragrant without browning. Add all the mushrooms. Stir-fry over medium-high heat for 3–4 minutes until softened, lightly golden at the edges and most released liquid has evaporated. Cook off any pool of liquid.

Return all the beef and its resting juices. Add the remaining 1 tsp light soy sauce and all 2 tsp oyster sauce. Stir-fry over medium-high heat for about 1 minute until the beef is cooked through and lightly coated. Toss in all the green onion tops until just wilted. If watery, move the food aside, briefly reduce the sauce, then toss and plate.