The only drama I want in my life is the dramatic sizzle and hiss of the sizzling beef at the Chinese restaurant, true story. But now I’m bringing the action into the home with my recipe version of the classic dish. Savoury, tender and screaming with goodness, you’re going to love this one.
2 x 200g (7 oz) sirloin steaks
2 tbsp vegetable oil
4cm (1.5”) piece ginger, peeled, julienned
3 garlic cloves, roughly chopped
3 spring onions (scallions), cut into batons
¼ cup Chinese Shaoxing wine
1 tbsp soy sauce
½ tsp bicarb (baking) soda
3 tsp cornflour (cornstarch)
3 tbsp oyster sauce
2 tbsp Chinese Shaoxing wine
1 tsp dark soy sauce
1 tsp sugar
¼ tsp ground black pepper
Slice the beef across the grain into slices no more than 3mm thick. Place the beef and the marinade ingredients in a bowl and mix until well combined. Set aside for 5 minutes.
In the meantime, combine the stir-fry sauce ingredients in a small bowl.
Place a cast iron pan onto high heat and allow to heat while you make the stir-fry.
Heat the oil in a wok or large frying pan over high heat. Add the ginger and garlic and stir-fry for another 10 seconds. Add the beef and spread it out in the pan so there’s maximum surface area coming into contact with the hot pan. Allow to sear for 1 minute, then toss and stir-fry. Spread out the beef again and allow it to sear again for another minute. Then toss and stir-fry until the beef is almost cooked. Add the spring onions and the stir-fry sauce and stir-fry again for another 10 seconds. Add the Shaoxing wine and stir-fry for another minute or until the sauce thickens slightly.
Carefully place your pre-heated cast iron pan onto a heat-proof trivet or chopping board at your table. Bring your stir-fry to the table in your wok and then tip it onto the hot plate (being careful because there may be hot sauce splattering). Serve immediately.