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Serves 2

Prep time: 5 minutes

Cook in: 5 minutes

INGREDIENTS:

2 x 275g/10oz sirloin beef steaks, each cut into 5mm/¼ inch slices, fat removed

1 tablespoon groundnut oil
1 tablespoon Shaohsing rice wine or dry sherry
200g/7oz pak choy leaves, washed, stems and leaves separated and sliced
50g/2oz shiitake mushrooms, sliced
sea salt
steamed jasmine rice, green salad or spicy wild rice salad to serve

For the marinade:
6 garlic cloves, crushed
2 medium green chillies, deseeded and finely chopped
1 tablespoon chilli paste
1 tablespoon light soy sauce
½ teaspoon brown sugar
ground black pepper

METHOD:
1. Trim the fat off the beef. Put all the ingredients for the marinade into a bowl and stir to combine. Add the beef to the marinade and toss for a few minutes.
2. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef (reserve the marinade) and cook for 1 minute, then add the rice wine or sherry. Add the pak choy stems and cook for 1 minute, then add the leaves and mushrooms and cook for another minute. Add the reserved marinade and cook for another minute. Season further to taste with salt and serve immediately with jasmine rice, salad or my spicy wild rice salad.