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Method :
Cut the steak into small pieces. Chop the garlic very finely, chop the
green and red pepper, onion, chilies and celery and slice the mushrooms.
Heat the oil in a saucepan, add the meat and garlic and stir fry until
the meat is completely sealed. Then add all the vegetables and the
mustard powder, stir well and continue to cook for a further 4 minutes.
Pour in the stock, season to taste with salt and freshly ground black
pepper and bring to the boil. Boil rapidly for 2 minutes, then lower the
heat and simmer until the meat is tender. Mix the cornstarch with a
small quantity of cold water and add to the pan. Serve with steamed
rice.
Serves 4
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