PEPPERED BEEF STIR-FRY
SERVES 4 PREP 15 MINUTES (PLUS MARINATING) COOK 15 MINUTES
¹⁄³ cup char siu sauce 1 tablespoon soy sauce 1 tablespoon shao hsing (Chinese cooking wine) 2 garlic cloves, crushed 2 teaspoons cracked black pepper 500g beef rump steak, thinly sliced 1 tablespoon vegetable oil 1 red onion, cut into thin wedges 1 bunch choy sum, trimmed, stems chopped, leaves separated 2 zucchini, halved lengthways, sliced diagonally 4 cups steamed jasmine rice, to serve
1 Combine sauces, shao hsing, garlic and pepper in a jug. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover. Refrigerate for 1 hour, if time permits. 2 Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel. 3 Reheat wok over high heat. Add remaining oil. Swirl to coat. Add onion. Stir-fry for 1 minute or until onion has softened. Add choy sum stems and zucchini. Stir-fry for 2 to 3 minutes or until tender. Add beef, choy sum leaves and remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve with rice. NUTRITION: (per serve) 2815kj; 22.5g fat; 7.2g sat fat; 31.7g protein; 83.3g carbs; 5.5g fibre; 77mg chol; 1671mg sodium.