1 kg boneless beef topside
1/2 cup soy sauce
3 tbsps cornflour
300 ml beef stock (better if condensed)
2 tbsps sugar
2 tbsps vegetable oil
4 cups sliced shiitake mushrooms
1 head Chinese cabbage (bok choy), thinly sliced
2 medium red peppers, cut into 5cm long strips
3 stalks celery, sliced
2 medium green onions, cut into 5 cm pieces
Hot cooked regular long-grain white rice
Slice beef into very thin strips. Mix corn flour, broth, soy and sugar until smooth. Set aside.
Heat 1 tablespoon oil in saucepan or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
Add 1 tablespoon oil. Add mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.
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