Beef in oyster sauce

  • 450g/1 lb fillet of beef, cut into 5cm/2in thin strips
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 2 tsp cornflour
  • 3 tbsp groundnut or vegetable oil
  • 3 tbsp oyster sauce
  • 1½ tbsp finely chopped spring onions
  • 2 tsp Dijon mustard
  • 2 tsp Madras curry powder
  • 2 tbsp light soy sauce
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 4 tbsp extra virgin olive oil
  • 100g/3½oz broccoli florets, cut into small florets
  • 100g/3½oz French beans, trimmed
  • 100g/3½oz cauliflower florets, cut into small florets
  • 100g/3½oz peas
  • 225g/8oz fresh tomato, peeled, seeds removed, chopped
  • 50g/2 oz fresh water chestnuts, peeled, sliced
  • 3 tbsp finely chopped shallots, squeezed dry through a linen cloth
  • 3 tbsp finely chopped fresh chives
  1. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes.
  2. Heat a wok or large frying-pan until it is very hot.
  3. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are pale golden-brown.
  4. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil.
  5. Wipe the wok or pan clean and reheat it over a high heat until it is hot.
  6. Add the oyster sauce, and bring to a simmer.
  7. Return the drained beef slices and mix them thoroughly with the sauce.
  8. Turn the mixture onto a serving platter and garnish with the spring onions.
  9. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl.
  10. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes.
  11. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined.
  12. Serve the salad alongside the beef.