INGREDIENTS
For the beef:
2 tbsp groundnut oil
2 cloves garlic, finely chopped
1 tbsp ginger, grated
250g fillet of beef, finely sliced
100g chestnut mushrooms, diced
1 tbsp cornflour mixed with 2 tbsp water
1 spring onion, finely chopped
1 small handful of toasted sesame seeds
For the sauce
1 tbsp rice wine
1 tbsp light soy sauce
½ tsp Chinese five spice
½ tsp sugar
pinch of ground white pepper
250ml hot vegetable stock
For the potatoes:
2 tbsp groundnut oil
350g parboiled new potatoes, quartered, skin on and drained
100g French beans, diced
1-2 tsp dried chilli flakes
Dash of light soy sauce
Salt and pepper
Recipe continues
METHOD
Combine all the sauce ingredients and keep to one side. Heat a wok over a high heat and add the groundnut oil add the garlic, ginger and stir for a few seconds and then add the beef and stir fry for 1-2 minutes.
Pour in the sauce ingredients with the chestnut mushrooms and bring to the boil. Then thicken with the cornflour mixture. Sprinkle with some chopped spring onion and set aside on low heat.
In another wok, heat over high heat and add groundnut oil. Add the parboiled potatoes and diced french beans and stir fry until crisp for 2 minutes. Season with dried chilli flakes, light soy sauce, salt and ground black pepper.
Just before serving use the back of a fork and lightly "mash" the potatoes. On a serving plate, layer with some chilli potatoes and french beans and spoon over some saucy beef stir fry. Garnish with some toasted sesame seeds.