Songwriter Junction

Preparation time: 25 minutes + ten minutes soaking Total cooking time: fifteen minutes Serves: four

Ingredients for the beef and preserved shiitake mushrooms recipes:

6 dried shiitake mushrooms 400 g (13 oz.) topside steak, cut in thin strips oil, for cooking4 cloves garlic, finely chopped1 red-colored chilli, finely chopped2 onions, very thinly sliced four spring onions, chopped1/2 white capsicum, Learn more - pop over here, thinly sliced1/2 cup (125ml/4 fl oz.) tomato puree2 teaspoons soft brown sugar2 tomatoes, diced2 teaspoons sesame oil2 tablespoons shredded basil leaves

Directions for the beef and dried shiitake mushrooms recipes:

1. Position the dried shiitake mushrooms in a bowl as well as cover with water which is boiling. Leave to soak for 10 minutes, or until they have plumped up. Drain and thinly slice.

2. Place the steak in a bowl. Incorporate together two tablespoons of the oil, the garlic, chilli and some salt and pepper and add to the steak. Toss very well.

3. High temperature the wok until very hot as well as stir-fry the steak in two batches over heat that is high for 30 seconds, or until just browned. Reheat the wok between each batch and after which remove from the wok.

4. Reheat the wok, add two tablespoons of the oil as well as stir fry the onion, spring onion and capsicum for 3 mins, or even until golden. Add the mushrooms, sugar and tomato puree. Bring to the boil, then reduce the heat and simmer for three minutes. Add the beef, season and, oil and tomato. Bring to the boil, allowing the tomato to heat through. Mix in the basil. Serve right away.