Beef sukiyaki

Ingredients

600 g beef stir-fry strips

20 ml olive oil

2 tsp finely grated fresh ginger

100 g stringless green beans, cut into 5cm lengths

1 small carrot, cut into thin sticks

2 sticks celery, sliced

100 g button mushrooms, sliced

0.5 red capsicum, cut into strips

1 small brown onion, cut into wedges

50 ml oyster sauce

50 ml light soy sauce

Extra oil for cooking

Steamed basmati rice to serve

Combine beef, oil and ginger. Cover and stand in refrigerator for 1 hour.
Combine oyster and soy sauces.
Heat extra 5ml oil in large non stick wok or fry pan over medium heat. Add vegetables and cook, stirring, for 3 minutes. Add 20ml water and cook for further 2 minutes until vegetables are just tender. Remove from pan.
Heat further 5 ml oil in same pan. Cook beef over high heat, in 3 batches, for 3 minutes, until well browned. Remove each batch as it cooks.
Return vegetables to pan with sauces. Stir over medium heat for 2 minutes until heated through. Add beef and serve immediately.