Heat up your wok and get sizzling with this flavoursome beef stir-fry.
Ingredients
- 1 teaspoon cornflour
- 2 tablespoons soy sauce
- 2 tablespoons shao hsing (Chinese cooking wine, see note)
- 2 tablespoons peanut oil
- 500g beef rump steak, trimmed, sliced
- 1 red onion, halved, thickly sliced
- 2 long red chillies, thinly sliced
- 2 garlic cloves, crushed
- 3cm piece ginger, peeled, finely grated
- 1 red capsicum, thickly sliced
- 1 yellow capsicum, thickly sliced
- Steamed jasmine rice, to serve
Method
- Step 1Place cornflour in a small bowl. Add soy sauce. Stir until smooth. Add wine and 1 tablespoon cold water. Stir to combine.
- Step 2Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl.
- Step 3Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until softened. Add chilli, garlic and ginger. Stir-fry for 30 seconds or until fragrant. Add capsicum. Stir-fry for 2 minutes or until just tender. Return beef to wok. Add sauce mixture. Stir-fry for 1 minute or until heated through. Serve with rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1182 kj
Energy
16g
Fat Total
4g
Saturated Fat
2g
Fibre
27g
Protein
78mg
Cholesterol
754.19mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
Notes
You could use dry apera (sherry) instead of cooking wine.
Wok Cooking tips: Make sure that your wok stays hot while stir-frying. Cooking in small batches keeps the temperature of the wok hot so that the meat sears and seals on the outside rather than stewing in its own juices. Allow the wok to heat up again between batches, adding more oil if necessary.
This stir-fry would also work with sliced chicken breast or 500g firm tofu cut into 3cm squares instead of beef.
- Author: Lucy Nunes
- Image credit: Andrew Young
- Publication: Super Food Ideas