Recipe Cuisine: Chinese
Theme: Fast & Fab
Silk-Tender Beef Stir Fry
By: Gregson Gastar
Ingredients
- 2 x 250 g rump steaks, thinly sliced against the grain
- For Velveting
- 1 teaspoon Shaoxing wine
- 1 teaspoon light soy sauce
- 1 teaspoon baking powder
- 1 teaspoon cornflour
- 1 teaspoon white pepper
- Vegetables:
- 3 scallions, white ends chopped and green stems cut into 2 cm pieces
- 1 small red capsicum, cubed
- 1 yellow or green capsicum, cubed
- 1 large handful snow peas, chopped
- 1 shallot, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 tablespoon vegetable oil
- Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon Shaoxing wine
- 2 teaspoons white pepper
- 1 teaspoon white sugar
- Cornflour slurry made from 1 teaspoon cornflour mixed with 1 teaspoon cold water
- To Serve:Steamed riceExtra sliced scallions
Product used in recipe
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
Method
- Velvet the Beef: In a bowl, combine the Shaoxing wine, soy sauce, baking powder, cornflour, and white pepper. Add the thinly sliced beef and massage thoroughly to ensure every piece is evenly coated.Cover and set aside while preparing the vegetables. This velveting process tenderises the beef and ensures a silky texture once cooked.
- Prepare the Sauce: In a small bowl, combine the oyster sauce, light soy sauce, Shaoxing wine, white pepper and sugar. Mix well and set aside. Prepare the cornflour slurry separately.
- Stir Fry:Heat a large wok over high heat until very hot. Add a small amount of oil if needed.Add the chopped shallot and garlic and sauté briefly until fragrant, taking care not to burn them.
- Add the beef in a single layer. Allow it to sear undisturbed for a short moment so the edges caramelise, then toss and stir fry until just cooked.
- Add the snow peas and stir fry for a few seconds, followed by the capsicum. Continue cooking briefly to retain their colour and crunch.
- Add the scallions and toss through.
- Pour in the prepared sauce and toss to coat evenly. Add the cornflour slurry and stir continuously until the sauce thickens slightly and becomes glossy, coating the beef and vegetables.Remove from heat immediately to avoid overcooking.
- Serve straight away over steamed rice and finish with freshly sliced scallions.
