Ingredients

• 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

Directions

• 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.
• Heat a wok or large frying-pan until it is very hot.
• 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.
• Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil.
• Wipe the wok or pan clean and reheat it over a high heat until it is hot.
• Add the oyster sauce
• and bring to a simmer.
• Return the drained beef slices and mix them thoroughly with the sauce.
• Turn the mixture onto a serving platter and garnish with the spring onions.
• Meanwhile
• for the salad
• mix the mustard
• curry powder
• soy sauce
• salt
• pepper and olive oil together in a bowl.
• Cook the broccoli
• green beans and cauliflower in boiling water for 2-3 minutes
• then add peas and cook for 1-2 minutes.
• 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.
• Serve the salad alongside the beef.