Delicious Beef Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings
Description
This beef stir fry combines tender scotch fillet steak with vibrant bell peppers and a savory sauce, making it a perfect quick dinner option.
Ingredients
- 350 grams scotch fillet steak
- 1 tbsp (15 ml) Shaoxing wine (substitute with red wine or sherry)
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp sugar
- 1/4 tsp sesame oil
- 1 tbsp (15 ml) light olive oil, plus an extra 1/2 tbsp (8 ml)
- 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 (bell pepper)
- 1/2 yellow capsicum (bell pepper)
- A few fresh basil leaves
- Steamed rice, to serve
Instructions
- Trim the steak of fat, then cut into small slices against the grain.
- Place the steak in a small bowl and mix in the Shaoxing wine, soy sauce, sugar and sesame oil.
- Stir well to combine.
- Cover with plastic wrap and refrigerate for at least 1 hour to marinate.
- Heat a wok or large non-stick frying pan until it begins to smoke.
- Add 1 tbsp (15 ml) olive oil, then add the onion.
- Cook over medium-high heat, stirring continuously, for 1 minute, then add the garlic.
- Continue cooking and stirring for another 30 seconds, then add the meat.
- Turn the heat up to high and sear the meat on all sides.
- Once the meat is browned but still pink, turn off the heat and remove the meat to a plate; set aside.
- Turn the heat back on to medium-high and add the extra 1/2 tbsp (8 ml) of olive oil to the wok.
- Add the sugar snap peas, broccolini or asparagus and stir-fry for a couple of minutes.
- Add 2-3 tablespoons of water as necessary to avoid burning.
- If the vegetable stems are thick, cover the wok and turn the heat down to low for a couple of minutes to ensure they cook through.
- Add the capsicum (bell pepper), then add the reserved beef and basil leaves.
- Stir for a further minute or two, then turn out onto a serving plate.
- Serve with plain steamed rice and eat immediately.
Notes
- For a spicier version, add sliced chili peppers.
- Substitute vegetables as desired, such as broccoli or snap peas.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently to avoid overcooking the beef.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 20
- Carbohydrates: 15
- Fiber: 3
- Protein: 25
- Cholesterol: 70
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Frequently Asked Questions
What is Shaoxing wine and can I substitute it?
Shaoxing wine is a Chinese rice wine I use to marinate the steak slices alongside light soy sauce, sugar, and sesame oil. You can substitute it with red wine or dry sherry in equal amounts (1 tbsp).
Why is the beef removed from the wok partway through cooking?
After stir-frying the marinated beef for 2–3 minutes until browned but not fully cooked, it’s set aside while the bell peppers and onion cook for 3–4 minutes. This prevents the beef from overcooking and turning tough before the sauce is added.
What does the cornstarch slurry do in this recipe?
The cornstarch mixed with 2 tsp of water is stirred into the wok at the end. As you stir continuously, it thickens the sauce of oyster sauce, dark soy sauce, and beef stock so it coats and clings to the beef and vegetables rather than pooling at the bottom of the pan.
