Shepparton News - - WEEKEND -

Serves: 4 Prepa­ra­tion: 20 min­utes Cook­ing: 25 min­utes


500 g beef eye Ål­let or porter­house steak, cut across grain into 5 mm-thick slices 3 tbsp oys­ter sauce 2 tbsp dry white wine or Chi­nese rice wine 2 tbsp soy sauce 2 tbsp canola oil 1 large red cap­sicum, cut into 5 mmwide strips 250 g green beans, cut in half on di­ag­o­nal ½ cup thinly sliced es­chalots 2 large gar­lic cloves, Ånely chopped 2 tbsp Ånely chopped peeled fresh gin­ger 3 large spring onions (white and green parts), thinly sliced on di­ag­o­nal 1 tsp toasted sesame oil To serve: Fresh co­rian­der leaves, toasted sesame seeds and steamed rice.


1. In small bowl, mix ¼ cup water, oys­ter sauce, rice wine, and soy sauce; set aside. Heat wok or large fry­ing pan over high heat. Add 1 tbsp canola oil and swirl to coat cook­ing sur­face. Add beef, spread­ing it out in sin­gle layer. Cook without stir­ring for 2 min­utes, or un­til well browned on bot­tom. Trans­fer beef to shal­low bak­ing tray and set aside. 2. Add re­main­ing 1 tbsp canola oil to wok, then add cap­sicum and green beans and cook, stir­ring of­ten, for 2 min­utes, or un­til veg­eta­bles soften slightly. Stir in es­chalots, gar­lic and gin­ger. Stir oys­ter sauce mix­ture, add to wok and cook stir­ring of­ten for 2 min­utes, or un­til veg­eta­bles are crisp-ten­der and sauce has re­duced slightly. 3. Re­turn beef and its ac­cu­mu­lated juices to wok, add spring onions, and stir for 1 minute, or just un­til beef is heated through. Stir in sesame oil. 4. Di­vide stir-fry among four din­ner plates. Sprin­kle with co­rian­der and sesame seeds and serve with rice.


To save time, you can use pre-cut beef strips.

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