Chinese beef stir-fry
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 1 tsp cornflour
- 3 tbsp organic chicken stock
- 1/4 cup Hoisin sauce
- 1/4 cup oyster sauce
- 50 g mange tout peas, blanched
- 100 g Tenderstem broccoli tips, blanched
- 1 tsp ginger, grated
- 1 garlic cloves, crushed
- 50 g shiitake mushrooms, halved
- 1/4 green cabbage, roughly chopped
- 2 red pepper, sliced into strips
- 1 red onion, sliced into petals
- 2 tbsp Woolworths stir-fry wok oil
- 500 g free-range beef fillet, cubed
- 1/2 tsp Canola oil
- 1/2 tsp salt
- 2 tsp soya sauce
- 5 ml sesame oil
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Cooking Instructions
- 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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