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
Delicious
Delicious
Tender and tasty
I made this last night for dinner and the family loved it! The comments were “just like being out at a restaurant”. Thanks Marion! Your recipes never seem to fail me!
Amazing!
My beef stirfry always ended up with tough, chewy beef but this recipe is a game changer! So tender, tasty and quick, the family loved it! It’s going in my recipe repertoire!