2 teaspoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon cornflour
1 teaspoon sesame oil
400g beef, thinly sliced across the grain
1 head broccoli, cut into florets
vegetable oil for frying
1 onion, sliced
2 cloves garlic, thinly sliced
2 green capsicums, cut into pieces
1 carrot, peeled, thinly sliced
2 sticks celery, thinly sliced
2 teaspoons freshly ground black pepper

Stir-frying beef is fast and economical. I used tri-tip here, but rump, skirt, flat iron, sirloin or Scotch fillet could be used in its place. Usually I’ll trim off any silver skin, then put the beef into the freezer
for 30-60 minutes. This helps with slicing the beef thinly. Any seasonal vegetables could be added here – I tend to quickly blanch vegetables that take a longer time to cook such as broccoli and cauliflower to make cooking in the wok faster.


1.In a bowl mix together the soy and oyster sauces, Shaoxing wine, cornflour and sesame oil.
2.Add the beef and set aside, ideally for at least 30 minutes before cooking.
3.Blanch the broccoli in boiling, salted water for a couple of minutes, then drain and refresh.
4.Heat a little vegetable oil in a wok or a large, heavy frying pan, add the meat in batches to brown, remove and set aside.
5.Fry the onion until softened, add the garlic, capsicum, carrot and celery and stir-fry for a few minutes, then add the broccoli and cook for a few more minutes.
6.Add the beef back to the pan, scatter over the pepper and stir.
7.If you prefer the mix slightly saucy add ½ cup water or beef stock to the pan at the end.
8.Serve with rice or noodles.

Recipes & food styling Ginny Grant Photography & styling Greta van der Star

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