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
Units
- 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