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
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine*
½ tsp baking soda
3 tsp corn flour (cornstarch)
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.
- 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.