dash Chinese black rice vinegar or balsamic vinegar
dash light soy sauce
Directions
For the beef
place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl
then season with the light soy sauce
oyster sauce
sugar and salt and freshly ground black pepper. Set aside.
Heat a wok until smoking and add one tablespoon of the groundnut oil
then add the garlic and chilli. Stir-fry for a few seconds
then add the spinach leaves and toss for a few seconds
until warmed through. Pile onto a large serving plate.
Place the wok back on the heat and add the remaining oil
then add the beef slices and stir fry for 2-3 minutes
or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
For the oyster mushrooms
heat the oil in the wok and add the oyster mushrooms
stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook
then season
to taste
with the black rice vinegar and light soy sauce.
Spoon the oyster mushrooms over the beef and serve.
