Beef in Oyster and Spring Onion Sauce

Stir-fried beef strips, with batoned carrots, chopped onion, and sliced red pepper and three finger chillies.

The beef strips came from a roast, so did not to be cooked from scratch. Everything else was. The onion, red pepper, carrot and chillies were stir-fried for five to seven minutes at a medium heat. Then the beef strips were added, and the contents of the wok cooked for another five minutes.

Then the oyster and spring onion sauce was added, with a little water, and the mixture was further cooked at a low simmer for another half an hour. Served with Basmati rice cooked with two pinches of Sumac.