Sizzling Chinese-style Surf 'n' Turf

Stir together the chilli, hoisin and tomato sauces with the sesame oil and set aside.

Cut the steaks into 2 com dice and season well with salt and pepper. Pat the oysters dry on a paper towel.

Heat a good dash of oil in a wok or frying-pan and pan-fry the onions over a moderately high heat for about 2-3 minutes, tossing regularly until they begin to soften. Add the garlic and sugar snap peas and continue to cook until garlic is lightly golden and the peas are bright green and crisp-tender. Set aside.

Stir-fry the beef in batches over a high heat; the beef needs to be well browned but remain rare to medium-rare. Add the onion mix, oysters, peas and BBQ chilli sauce and toss to mix. Serve sizzling hot from the wok or on a heavy preheated cast iron serving platter. Accompany with rice and soy sauce. Flaked chilli can be served to sprinkle on top for those who dare!

_{This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard}