The beef in this dish can either be cut with the grain into thin strips (the traditional Chinese way) or, simpler and probably more to the average western taste, the fillet steaks can simply be cut into 2 or 3 pieces, depending on their size.
Serves 2 to 3
½ cup sesame oil
1 leek, separated into layers, then thinly sliced on the diagonal
1 green pepper, pith and seeds removed and thinly sliced
1 red pepper, pith and seeds removed and thinly sliced
2 oz. button mushrooms, sliced
4 oz. beansprouts
2 tbsp soy sauce
1 tbsp hoisin sauce
1 lb fillet steaks, cut as above
Heat half the oil in a large frying pan. Add the leek, peppers and mushrooms and stir fry for 3 minutes.
Add the bean sprouts, soy sauce and hoisin sauce and stir fry for a further 1 minute. Transfer the mixture to a serving dish and keep hot while you cook the steak.
Add the remaining oil to the pan. When it is hot, add the steak pieces and either stir fry (for strips) 3 to 5 minutes, or until they are cooked through, or cook 2 to 3 minutes on each side if they are steak pieces.
Arrange the steaks on top of the vegetables and serve at once.