Chinese-style pepper steak recipe

Try out this Chinese-style steak. It's quicker than you might think to make and satisfyingly full of flavour

Ingredients

• 4 x 175g (6oz) sirloin steaks
• 30ml (2tbsp) light soy sauce
• 30ml (2tbsp) Chinese cooking wine
• 5ml (1tsp) Chinese five spice powder
• 15ml (1tbsp) muscovado sugar
• 15ml (1tbsp) ground black pepper
• 90ml (6tbsp) groundnut oil
• 4 eggs
• 2 cloves garlic, crushed
• 450g (1lb) mixed mushrooms such as button, closed cup, chestnut and large flat mushrooms, sliced
• Dash of light soy sauce
• Watercress leaves, to garnish

Method

1. In a non-metallic bowl large enough to fit all the steaks in a single layer, combine the light soy sauce, cooking wine, Chinese five spice powder, sugar, black pepper and 1tbsp of the ground nut oil. Add the steaks and turn until coated in the marinade. Leave for 30 mins (overnight is best, but even 10 mins is fine).
2. Heat a wok or large frying pan over high heat and add 2tbsp groundnut oil. Lift the steaks from the marinade, add to the pan and fry for 6-8 mins turning once until browned on the outside but rare in the centre. Cook for longer if you prefer well done steak. Add the marinade for the final 1 minute of the cooking time. Transfer to a warm plate and keep warm.
3. A few minutes before the steak is ready, heat a non stick frying pan and add 2tbsp of oil, and fry the eggs until cooked to your liking. Remove the pan from the heat and set aside.
4. Finally, wipe out the wok, add the remaining ground nut oil and when hot add the garlic and mixed mushrooms. Stir-fry for 2-3 mins, add the soy sauce and remove from the heat.
5. To serve: place a steak in the centre of 4 warm plates, top with a fried egg, some of the mushrooms and finally garnish with a handful of watercress leaves. Serve immediately.