Yield: 4 Servings

Scott Nowell

For the beef

• 2oz lean flank steak, cut into thin slices across grain
• 1TBS hot chili oil
• 1TBS cooking oil
• 1TBS ginger, minced
• 1TBS shallot, sliced
• 1TBS garlic, minced
• ½tsp 5 spice powder
• ½yellow onion, sliced
• ½red bell pepper, sliced
• ½green bell pepper, sliced
• 3dried shitake mushrooms, soaked in hot water 30 mins.

For the sauce:

• ¼cup stock
• 1TBS hoisin sauce
• 1tsp sesame oil
• 1TBS soy sauce
• 1TBS hot chili bean paste
• 1tsp corn starch

Place the beef strips into a bowl and add the soy sauce, corn starch and mix well. Leave to marinate for 30 minutes.

Mix the sauce ingredients in a separate bowl, set aside.

Heat a wok until very hot and add the cooking oil and hot chili sauce to the wok and mix.

Add the ginger, shallot and garlic and cook for 15 seconds.

Add the marinated beef and stir-fry for one minute, or until browned all over.

Add the onion and cook 2 minutes. Add the remaining veggies and cook for 2 minutes.

Add the sauce and cook until thickened.