Matt Tebbutt served up Ken Hom’s tasty Thai-style chilli beef with Chinese dried mushrooms stir fry for Chinese New Year on Saturday Kitchen.

The ingredients are: 25g Chinese dried mushrooms, 450g lean beef steak or fillet, thinly sliced, 1 tsp salt, ½ tsp freshly ground black pepper, 1 tsp sesame oil, 1½ tbsp groundnut oil, 225g onions, thinly sliced, 2 tbsp coarsely chopped garlic, 4 red chillies, seeds removed, thinly sliced, 1 tbsp Shaoxing rice wine, or dry sherry, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp caster sugar, 3 tbsp chicken stock or water and 1½ tbsp thinly sliced spring onions, to garnish.

See recipes by Ken in his book titled: Ken Hom’s Simple Thai Cookery available from Amazon now.