I've chosen to make my own oyster sauce using cooked mussels instead of oysters, which saves you the time it takes to shuck oysters.

Rump must be well matured for a full flavoursome steak. It can be grilled, pan fried or barbecued and makes a quick supper when cut into strips and stir fried.

Serves 2

40g dried shitake mushrooms
125g cooked and shelled mussels
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon light muscovado sugar
2 tablespoons sake
300g rump steak, thinly sliced
1 tablespoon cornflour
2 tablespoons groundnut oil
1 large carrot, thinly sliced
3 spring onions, cut into short lengths

1. Soak the dried mushrooms in boiling water for 20 minutes. Meanwhile, put the mussels, light and dark soy sauces, sugar, sake and 5 tablespoons cold water into a small lidded pan. Bring to the boil, cover and simmer for 10 minutes. Remove from the heat and whizz with a hand blender until smooth. Pass through a fine sieve into a jug and set aside. Discard the sediment.

2. Coat the steak in the cornflour and set aside. Drain the mushrooms, reserving 3 tablespoons of soaking liquid. Heat a large wok until hot and add the oil. Stir fry the beef for 2 minutes until browned, stirring continuously, then add the carrot, dried mushrooms and spring onions. Continue to stir fry for 2-3 minutes until the vegetables are softened but still retain some crunch.

3. Pour in the mussel sauce and reserved mushroom liquid and bubble for 1 minute until reduced and thickened. Serve immediately.