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Recipe

Asian Beef & Vegetable Stir Fry

Ingredients

  • 2 cups of cooked jasmine rice
  • 220g beef top sirloin steak boneless, cut 2cm cubes
  • 1 bunch of broccolini, slice lengthwise
  • ½ red bell pepper, cut into small bite-sized pieces
  • ½ yellow bell pepper, cut into small bite-sized pieces
  • 1 small onion, cut in wedge sliced
  • 1 stalk spring onion for garnish, thinly sliced
  • 2 tbsp grapeseed or vegetable oil
  • 1 tsp white roast sesame seeds, garnish (optional)

Beef marinade:

  • 1½ tsp corn-starch
  • 1½ tsp soy sauce
  • 1½ tsp Shaoxing wine
  • ½ tsp white pepper

Stir fry sauce:

  • 90ml beef stock or chicken stock
  • 1½ tsp corn-starch
  • 1½ tsp dark brown sugar
  • 1 tbsp oyster sauce
  • ½ tbsp soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic, finely chopped

Instructions

  1. Cut the beef into 2cm cubes
  2. Whisk together all the beef marinade ingredients in a bowl. Add the beef and mix well with your hands ensuring each piece is coated. Set aside to marinade for 10 minutes.
  3. Mix all the sauce ingredients together in a small bowl except for the sesame oil and garlic.
  4. In a saucepan add the sesame oil over medium-high heat. Once hot, add the garlic and cook until fragrant (lightly brown). Add in the sauce mixture, occasionally stirring until thickened. Remove from heat and set aside.
  5. Heat 1 tbsp of oil to wok over medium-high heat. In batches add beef and cook all sides until brown. Remove from heat and set aside.
  6. In the same wok add remaining oil and heat again. Once at medium heat add the onions and cook for 1 minute. Add the remaining vegetables and cooked beef and cook for 3 minutes. Pour the stir fry sauce tossing and stirring frequently to bring all the ingredients together. Remove from heat.
  7. Place rice into the base of the stainless steel bowls and spoon stir fry on top. Eat immediately or seal with the leakproof lid and its ready to go.