Delicious Beef Stir Fry
Recipe GLPRaa60df43e59e4d
A vibrant and savory beef stir fry featuring tender sliced scotch fillet quickly cooked with fresh vegetables, aromatic garlic, and a rich Asian-inspired sauce. Sliced beef is marinated in a flavorful mixture of Shaoxing wine, soy sauce, and sesame oil, then rapidly cooked over high heat with colorful bell peppers, onions, and your choice of green vegetables. The quick cooking method locks in tenderness and keeps the vegetables crisp. Serve over steamed rice for a complete and satisfying meal.
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Ingredients
350 grams scotch fillet steak
1 tablespoon Shaoxing wine (or dry sherry as substitute)
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/4 teaspoon sesame oil
1 tablespoon light olive oil, plus 1/2 tablespoon additional
1 medium onion, finely chopped
1 clove garlic, minced
150 grams sugar snap peas or broccolini or asparagus, trimmed and cut into small pieces
1/2 red bell pepper, chopped into bite-sized pieces
1/2 yellow bell pepper, chopped into bite-sized pieces
A few fresh basil leaves
Steamed rice for serving
Directions
Trim any excess fat from the scotch fillet steak and slice it thinly against the grain to ensure maximum tenderness.
Combine the sliced beef in a small bowl with Shaoxing wine, light soy sauce, sugar, and sesame oil. Stir to coat evenly and allow the beef to marinate for at least 15 minutes at room temperature.
Heat 1 tablespoon of olive oil in a large wok or skillet over high heat. Once the oil is very hot and shimmering, add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the marinated beef to the hot wok in a single layer if possible, and allow it to cook without stirring for about 1 minute to develop a light brown crust. Then stir-fry for another 1 to 2 minutes until the beef is mostly brown on the outside but still slightly pink inside. Transfer the beef to a clean plate and set aside.
Add the remaining 1/2 tablespoon of olive oil to the wok. Add the chopped onion, red bell pepper, yellow bell pepper, and sugar snap peas (or chosen green vegetable). Stir-fry over high heat for 3 to 4 minutes, stirring frequently, until the vegetables are tender-crisp with light caramelization.
Return the cooked beef to the wok with the vegetables, stirring gently to combine. Cook for another 30 seconds to 1 minute to warm the beef through.
Taste the stir fry and adjust seasoning with salt and pepper as needed. Remove from heat and garnish with fresh basil leaves.
Serve immediately over warm steamed rice.
