Ingredients
4 (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
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 15ml/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).
Heat a wok or large frying pan over high heat and add 30ml/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.
A few minutes before the steak is ready, heat a non stick frying pan and add 30ml/2tbsp of oil, and fry the eggs until cooked to your liking. Remove the pan from the heat and set aside.
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.
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.