Tender marinated beef stir-fried with crisp vegetables, ginger and garlic in a savoury soy-oyster glaze.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 500g beef sirloin or rump, thinly sliced
- 2 tablespoons vegetable oil
- 4–5 spring onions, cut into batons
- 2 red peppers, sliced
- 2 baby red cabbages, chopped
- 2 cloves garlic, chopped
- 1 tablespoon fresh ginger, grated
- 100g sugar snaps
- 4 pak choy
Marinade
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornflour
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- Black pepper
Optional garnish
- Toasted sesame seeds
- Deep-fried ginger
- Micro herbs and coriander
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Method
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1Mix the marinade ingredients and coat the beef, then marinate for 15 minutes.
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2Heat the Le Creuset Carbon Steel Wok over high heat. Stir-fry spring onions, cabbage and peppers for 3–4 minutes. Add garlic and ginger and sauté briefly, then remove vegetables.
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3Add oil if needed. Sear the beef in a single layer for 1–2 minutes until browned but tender.
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4Return vegetables and remaining marinade. Add green vegetables and toss for 1–2 minutes.
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5Serve immediately, garnished with fresh herbs and coriander, deep-fried ginger and toasted sesame seeds.
Cook beef in batches if necessary to ensure proper searing rather than steaming.
