WATCH THIS RECIPE
2 x 250g (9 oz) striploin steaks (sirloin, rib-eye, scotch fillet or rump steaks are also fine to use)
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
1 onion, sliced
2 capsicums (bell peppers), deseeded and cut into bite-sized pieces
2 spring onions (scallions), finely chopped
Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine*
½ tsp bicarbonate soda (baking soda)
3 tsp cornflour (cornstarch)
Stir-fry sauce:
3 tbsp oyster sauce
3 tbsp Chinese Shaoxing wine*
2 tbsp soy sauce
½ tsp dark soy sauce
2 tsp sugar
1½ tsp ground black pepper
2 tsp white vinegar
Slice the steaks against the grain and at a diagonal to form wide strips that are no more than 0.5 cm (0.2 inches) thick.
Whisk together the marinade ingredients in a large bowl. Add the beef and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.
To make the stir-fry sauce, mix the ingredients in a small bowl.
Heat the vegetable oil in a large non-stick frying pan over high heat. Add the garlic and then the onion and stir-fry for 30 seconds. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Spread the beef out as much as possible and allow to sear for about 2 minutes. Then stir-fry and combine all the ingredients. Before the beef is cooked through, add the capsicum. Stir-fry for another 30 seconds or until the beef is just cooked. Add the stir-fry sauce and stir-fry for another 10 seconds or until everything is well coated. Turn the heat off and toss through the spring onions.
Notes:
– Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with beef stock.
No-one wants a tough and chewy stir fry, so nailing tender beef is key when you’re trying to take your stir-fry to the next level. We recently put the most popular cuts of beef to the test in an attempt to find the best beef for stir fry, and the results were surprising.
Long story short, as long as you follow the guide for cutting, prepping (velveting is an excellent technique to master if you love stir-fry) and cooking your meat, you can get away with most cuts of beef – even budget cuts like chuck steak – and still reap the rewards of an ultra-tender stir-fry.
So tasty
This is a pretty foolproof recipe, I personally like to add some sesame oil, hoisen and fish sauce to the sauce. Came out delicious, thanks Marion!!
Scrummy
Better than take away is what all the family say!
Stir Fry
Finally, I can do a beef stir fry that isn’t as chewy as an old shoe! Haha THANK YOU Marion! Love your work!