STEAK AND GREEN BEAN STIR-FRY WITH GINGER AND GARLIC
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.