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500g rump or fillet steak 2 tblsp oil 4 slices fresh root ginger 2 cloves garlic, crushed 2 spring onions, sliced 5 tblsp oyster sauce 250g French beans, topped and tailed Marinade: 1 level tsp salt 1 level tsp castor sugar 1 tblsp rice wine or dry sherry (optional) 12 tsp oil 2 level tsp cornflour or arrowroot ½ tsp pepper 2 egg whites |
Gluten-free Dairy-free Nut-free |
Combine all marinade ingredients in a bowl, mixing well. Shred steak into thin strips and add, turning to ensure all the meat is covered. Cover and refrigerate for at least 1 hour, or overnight.
Remove steak from marinade and pat dry on kitchen towel. Heat oil in pan and fry meat, stirring, for 1-2 minutes. Remove and keep hot.
Sauté ginger and garlic for 2-3 minutes, add onions and beans and cook for a further 1-2 minutes.
Add meat and oyster sauce and mix well. Serve hot.
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