Sizzling Beef Stir-Fry

• 500 g sirloin (or thick cut rump)
• 2 tablespoons vegetable oil (or sunflower)
• 2 tablespoons rice wine (or dry sherry)
• 2 tablespoons dark soy sauce (reduced salt recommended)
• 1 tablespoon chili sauce (or to taste)
• 1 garlic clove (chopped)
• 1 teaspoon Chinese five spice powder
• 4 spring onions (thinly sliced)
• 1 red capsicum (bell pepper deseeded and thinly sliced)
• 115 g chestnut mushrooms (or other available variety sliced)

1. Cut the steak into thin strips.
2. Place 2 teaspoons of the oil in a shallow dish and stir in the rice wine, soy sauce, chilli sauce, garlic and five-spice power and add the steak strips tossing to coat well and then chill for 30 minutes.
3. Heat the remaining oil in a large fry pan or wok.
4. Using a slotted spoon or fork lift the meat from the marinade and add to the wok or frying pan, keeping the marinade to one side.
5. Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over.
6. Transfer to a plate and set aside.
7. Add the spring onions, pepper and mushrooms to the fry pan or wok, lower the heat to medium and stir fry for 4 minutes.
8. Return the steak to the pan and pour in the reserved marinade and stir fry for a further 1 to 2 minutes until all the ingredients are piping hot and the sauce is bubbling.
9. Serve at once over rice.

sirloin, vegetable oil, rice wine, soy sauce, chili sauce, garlic, spice powder, spring onions, red, mushrooms

Taken from www.food.com/recipe/sizzling-beef-stir-fry-393377 (may not work)