2 x 200g (7 oz) sirloin/striploin steaks, sliced (you can also use rump, rib eye, scotch fillet or flank)
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
3cm piece ginger, finely sliced
4 large dried red chillies, cut into small pieces
200g (7 oz) broccolini, sliced in half lengthways
2 baby bok choy, halved
steamed rice, to serve (click here to see my recipe for how to cook rice)
Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine*
½ tsp baking soda
3 tsp corn flour (cornstarch)
Stir-fry sauce:
1 tbsp Chinese salted black beans* (optional)
¼ cup oyster sauce
3 tbsp Chinese Shaoxing wine*
1 tbsp soy sauce
½ tsp dark soy sauce
2 tsp sugar
1½ tsp ground black pepper
2 tsp white vinegar
Combine the steak slices with the marinade ingredients. Mix well. Allow to marinate for only a few minutes.
For the stir-fry sauce, rinse the black beans well and finely chop. To the black beans, add the remaining stir-fry sauce ingredients and mix to combine. Set aside for later.
Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic, ginger and dried chillies. Stir-fry for 10 seconds. Then add the beef and spread the strips out in the pan quickly. Allow to sear for a minute or so before stir-frying. Repeat the spreading and stir-frying technique until the beef is almost cooked. Add the broccolini and stir-fry for a minute. Then add the bok choy and the stir-fry sauce and stir-fry until the bok choy is just wilted and the sauce is thick and glossy. Serve with steamed rice.
Notes:
– You can replace Chinese Shaoxing wine with a little apple or pineapple juice if you’d rather not use it.
– Chinese salted black beans are available from Asian grocery stores or online. You can leave them out if unavailable.
delicious, and quick and easy - what could be better?
Returned later than expected and folks here were hungry – lol!. This recipe actually lives up to the claim of 30 minutes or less until on the table. Flavorful, delicious, easy! I had no broccolini, nor bok choy in the house (this time), so used broccoli and added thinly sliced onion and cabbage pieces, and loved it!
So goooood!
Just to say thank you so much from Canada for sharing your great recipes. Cooking a different recipe every week and more if I can. Amazing !! Keep going, we love your simplicity and talent. This dish is amazing. 🙂
Another wonderful recipe by Marion
This dish was wonderful! I love making a stir fry during the week since the dish comes together soquickly. My husband and toddlers all approve of the meal. We will be making this again and again.