Beat the steak until very thin, then trim off and discard the fat and cut into thin strips.
Season the flour with the salt, pepper and paprika, then toss the steak in the flour until
Meanwhile, place the rice in a saucepan of boiling salted water and simmer for 15 minutes until
tender or according to packet directions. Drain the rice, then return to the saucepan, add 25g / 1
oz of the butter, cover and keep warm.
Heat the wok, then add the oil and 25g / 1 oz of the butter. When hot, stir-fry the meat for 3-5
minutes until sealed. Remove from the wok with a slotted spoon and reserve. Add the remaining
butter to the wok and stir-fry the onion rings and button mushrooms for 3-4 minutes.
Add the sherry while the wok is very hot, then turn down the heat. Return the steak to the wok
with the soured cream and seasoning to taste. Heat through until piping hot, then sprinkle with the
snipped chives. Garnish with bundles of chives and serve immediately with the cooked rice.