Main Meals
Chinese beef stir-fry
4
Easy
30 minutes
15 minutes
Wine/Spirit Pairing
Rustenberg Merlot 2014
Ingredients
Method-
For the marinade, mix:
- 2 T sesame oil
- 2 t soya sauce
- ¼ t salt
- ½ t sugar
- 500 g free-range beef fillet, cubed
- 2 T Woolworths stir-fry wok oil
- 1 red onion, sliced into petals
- 2 red pepper, sliced into strips
- ¼ green cabbage, roughly chopped
- 50 g shiitake mushrooms, halved
- 2 cloves garlic, crushed
- 1 t ginger grated
- 100 g Tenderstem broccoli tips, blanched
- 50 g mange tout, blanched
- ¼ cup oyster sauce
- ¼ cup hoisin sauce
- 3 T chicken stock
- 1 t cornflour
Method
Ingredients- Generously coat the beef with the marinade and set aside for 30 minutes.
- Heat a little sesame oil in a large wok over a high heat until smoking. Spread the meat out in the wok and brown. Remove from the wok.
- Reduce the heat a little and add the remaining oil. Fry the red onion, pepper, cabbage and mushrooms until golden. Add the garlic and ginger and cook for a few seconds.
- Add the remaining ingredients except the stock and cornflour. Add the beef and toss until glazed with the sauce.
- Mix the stock and cornflour. Add to the wok and stir-fry for 1 minute.
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