- 1/3 cup Ayam hoisin sauce
- 1 tablespoon shao hsing (Chinese cooking wine)
- 3cm piece fresh ginger, peeled, finely grated
- 2 garlic cloves, crushed
- 500g beef rump steak, thinly sliced
- 1 tablespoon vegetable oil
- 1 red onion, cut into thin wedges
- 400g broccoli, cut into small florets
- 1 red capsicum, thinly sliced
- steamed jasmine rice, to serve
- Step 1Combine hoisin sauce, shao hsing wine, ginger and garlic in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
- 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. Wipe wok clean with paper towel.
- Step 3Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until softened. Add broccoli and capsicum. Stir-fry for 2 minutes or until vegetables are just tender. Return beef to wok. Add remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve with jasmine rice.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Tip: You could replace the beef with 500g sliced lamb leg steaks or 500g mixed mushrooms. Shao hsing is available from Asian grocery stores. You can replace it with dry apera (sherry).
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas