Quantcast

Socialize

FacebookTwitter

Beef Stir Fry Recipe

A delicious beef stir fry, perfect for a quick dinner.
By Christina Soong-Kroeger

Beef Stir Fry Recipe

Delicious Beef Stir Fry
 
Prep Time
Cook Time
Total Time
 
A delicious beef stir fry, perfect for a quick dinner.
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • 350 grams scotch fillet steak
  • 1 tablespoon Shaoxing wine (substitute with red wine or sherry)
  • 1 tablespoon light soy sauce
  • 1?2 teaspoon sugar
  • 1?4 teaspoon sesame oil
  • 1 tablespoon light olive oil, plus another 1?2 tablespoon
  • 1 onion, chopped finely
  • 1 clove garlic, chopped finely
  • 150 grams sugar snap peas or 1 bunch broccolini or asparagus, washed, trimmed and cut into small pieces 1?2 red capsicum
  • 1?2 yellow capsicum
  • A few fresh basil leaves
  • Steamed rice, to serve
Instructions
  1. Trim steak of fat and then cut into small slices, against the grain.
  2. Place steak into a small bowl and then mix in Shaoxing wine, soy sauce, sugar and sesame oil.
  3. Stir well to combine.
  4. Cover with clingwrap and then leave in the fridge for at least one hour to marinate.
  5. Heat up a wok or large, non-stick fry pan until it begins to smoke.
  6. Add 1 tablespoon olive oil, then throw onions into pan.
  7. Cook over medium-high heat, stirring continuously, for one minute and then add garlic.
  8. Continue cooking and stirring for another 30 seconds and then add meat.
  9. Turn strove up to high and sear meat on all sides.
  10. Once meat is brown, but still pink, turn off stovetop and remove meat to a plate and set aside.
  11. Turn stovetop back on to medium-high and add extra 1?2 tablespoon of olive oil to wok.
  12. Add sugar snap peas, broccolini or asparagus and stir-fry for a couple of minutes.
  13. Add two to three tablespoons of water as necessary to avoid burning.
  14. If the vegetables stems are thick you can put a lid on the wok for a couple of minutes and turn the heat down to low to ensure that they are cook through.
  15. Add capsicum and then add reserved beef and basil leaves.
  16. Stir for a further minute or two and then turn out onto a serving plate.
  17. Serve with plain steamed rice and eat immediately.
Christina Soong-Kroeger

Christina Soong-Kroeger

Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.

More Posts - Website - Twitter - Facebook

Originally Published: December 20, 2012

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate Recipe: