Get out the chopsticks and dive into a bowl of stir-fried beef with green beans, capsicum and a generous scattering of nuts.
Ingredients
- 1/3 cup oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons shao hsing Chinese cooking wine
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, peeled, finely grated
- 500g beef rump steak, trimmed
- 1/4 cup peanut oil
- 1 red onion, cut into thin wedges
- 1 long red chilli, deseeded, finely chopped
- 1 red capsicum, thinly sliced
- 200g green beans, trimmed, halved
- 1/2 cup roasted cashew nuts
- steamed jasmine rice, to serve
Method
- Step 1Combine oyster sauce, soy sauce, shao hsing, garlic and ginger in a jug. Thinly slice beef across the grain. Place in a shallow glass or ceramic dish. Add sauce mixture. Stir to coat. Cover and refrigerate for 30 minutes.
- Step 2Drain beef, reserving marinade. Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Transfer to a plate. Repeat with oil and remaining beef.
- Step 3Add remaining oil to wok. Add onion and chilli. Stir-fry for 1 minute. Add capsicum and beans. Stir-fry for 1 to 2 minutes or until just tender. Return beef, juices and reserved marinade to wok. Add nuts. Stir-fry until sauce boils and thickens slightly. Serve with rice.
Nutrition
2785 kj
Energy
28.2g
Fat Total
6.5g
Saturated Fat
4g
Fibre
37.9g
Protein
80mg
Cholesterol
1536mg
Sodium
59.8g
Carbs (total)
Notes
Make sure the wok or pan is kept hot while stir-frying. Cook meat in small batches so the wok or pan maintains a high temperature and the outside of the meat seals. This ensures the meat retains its juices and doesn’t ‘stew’. ((( Variations: ))) Sweet chilli chicken stir-fry: Replace oyster sauce with 1/3 cup sweet chilli sauce. Leave out red chilli. Replace beef with chicken breast fillets. Hoisin pork stir-fry: Replace oyster and soy sauces with 1/3 cup hoisin sauce. Replace beef with pork.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas