Try Ken Hom's recipe for this Chinese takeaway classic, served with spicy salad.
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
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
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).