Beef With Spring Vegetables And Tsang Style Sweet Mustard Dressing

Beef With Spring Vegetables And Tsang Style Sweet Mustard Dressing

A practical Beef With Spring Vegetables And Tsang Style Sweet Mustard Dressing recipe with measured ingredients and a step-by-step method. Ready in about 13 minutes.

Total time: 13 minutes

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
• 1 1/2 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/3 1/2Oz Broccoli Florets, Cut Into Small Florets
• 100G/3 1/2Oz French Beans, Trimmed
• 100G/3 1/2Oz Cauliflower Florets, Cut Into Small Florets
• 100G/3 1/2Oz 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

Method

1. Cut beef into 1 to 1 1/2 inch strips.
2. Combine beef with the next 5 ingredients, marinate at least 1 hour.
3. Mix groundnut oil and next 6 ingredients together to make a dressing.
4. In a large saucepan heat the oil.
5. Add beef, and fry over high heat, turning often, for 2 to 3 minutes.
6. Remove with a slotted spoon and drain on paper towels.
7. While the beef is still hot, add vegetables to pan.
8. Cook for 2 to 3 minutes.
9. Reduce heat to low, and add dressing to pan, making sure all are coated.
10. Place pan on the burner and add the tomatoes and water chestnuts.
11. Let steam for 30 seconds, stir, and serve immediately.
12. Place in a glass bowl, and sprinkle with chives.

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