Chinese stir-fried 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
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.