Easy Beef Stir Fry
35 mins cooking time
350g scotch fillet steak
1 tbsp Shaoxing Chinese rice wine (substitute with red wine or sherry)
1 tbsp light soy sauce
½ tsp sugar
¼ tsp sesame oil
1 tbsp Carbonell Cereal & Fruit Oil, plus another ½ tbsp
1 onion, chopped finely
1 clove garlic, chopped finely
150g sugar snap peas or 1 bunch broccolini or asparagus, washed, trimmed and cut into small pieces
½ red capsicum
½ yellow capsicum
A few fresh basil leaves
Steamed rice, to serve
Trim fat from steak, then cut into small slices, against the grain.
Place steak in a small bowl, then mix in Shaoxing wine, soy sauce, sugar and sesame oil.
Stir well to combine.
Cover with clingwrap, then leave in the fridge for at least one hour to marinate.
Pre-heat a wok or large, non-stick fry pan.
Add 1 tablespoon Carbonell Cereal & Fruit Oil, then throw onions into pan.
Cook over medium-high heat, stirring continuously, for one minute, then add garlic.
Continue cooking and stirring for another 30 seconds, then add meat.
Turn stove up to high and sear meat on all sides.
Once steak is brown, but still rare, turn off stovetop and remove meat to a plate. Set aside.
Turn stovetop back on to medium-high and add an extra ½ tablespoon of oil to the wok.
Add sugar snap peas, broccolini or asparagus and stir-fry for a couple of minutes.
Add two to three tablespoons of water as necessary to avoid burning.
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 cooked through.
Add capsicum and then reserved steak 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.