Chi­nese stir-fried beef

The Northern Star - - MEAL PLANNER - Aus­tralian Beef

serves / 4 prep / 20 min cook / 10 min

600g rump steak, trimmed of fat and finely sliced

1 tbsp canola oil

2 cloves gar­lic, finely chopped

4 spring onions, sliced on the di­ag­o­nal

1 car­rot, juli­enne

200g mush­rooms

1 bunch gai laan (chi­nese broc­coli), sliced on di­ag­o­nal

1 tsp sesame oil

1 tbsp oys­ter sauce

2 tbsp salt-re­duced soy sauce Steamed rice, to serve

1. Toss steak in oil, have the other in­gre­di­ents chopped and ready. Heat wok over high heat and add beef in 3–4 batches and cook un­til just browned on both sides, re­move from wok.

2. Add gar­lic and spring onions, stir­ring, for 10 sec­onds, then add car­rots, mush­rooms and gai laan and stir un­til gai laan stems have soft­ened.

3. When veg­eta­bles are al­most cooked, re­turn beef to wok. Add sesame oil, oys­ter sauce, soy sauce and a splash of wa­ter if the sauce starts stick­ing. Toss un­til veg­eta­bles are coated in sauce.

4. Serve with steamed rice.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.