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Ingredients
Method
- 300g beef fillet, sliced lengthways into 4
- 4 cubes of tempeh
- 2 tbsp veg oil
- 50ml soy sauce
- 1 tsp brown sauce
- 2 chopped garlic cloves
- 250g oyster mushrooms
- Spring onions, sliced to serve
- Season the beef fillet and rub each with a cube of tempeh. Cover and chill for 20 mins. When ready to cook, add half the oil to a wok and fry the beef for 2 mins on each side. Mix the soy and sugar and tip into the wok, then leave to bubble until sticky. Remove from the heat.
- Heat the remaining oil in a frying pan, and fry the garlic and mushrooms for 2 mins to soften. Divide between two plates, top with the beef and sprinkle with chopped spring onions.
15 mins
2 serving
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