Serves 4

Ingredients

•  500g lean beef rump
•  2 tablespoons dark soy sauce
•  1 onion, peeled and sliced
•  2 stalks celery, thinly sliced
•  3 teaspoons minced garlic
•  150g mushroom, sliced
•  100g snowpeas, finely sliced
•  1-2 tablespoons black bean and garlic sauce

Method

Cut the beef across the grain into thin strips. Mix with 1 tablespoon dark soy sauce and a seasoning of pepper. Cover and set aside for 50-10 minutes.

Heat a dash of oil in a large wok or frying pan. Over a high heat stir-fry the beef in two or three batches, until just browned. Remove the beef as it browns. Do not overcook.

Reduce the heat, stir-fry the onion for a few minutes than add the celery and then garlic, mushrooms, snow peas and beef with the remaining soy sauce and black bean and garlic sauce. Stir or toss well until very hot.

Serve immediately with rice or noodles.

Cook's Tips

For a lamb version, cut 500g lean lamb, such as rump, topside, leg of lamb steaks, or lamb fillets into thin strips and cook as above.