Super tender beef stir-fry

Super tender beef stir-fry combined with a sticky, glossy sauce and pepper notes, this is one quick weeknight dinner you’ll want to try!

📝 Ingredients

• 2 x 250g (9 oz) striploin steaks (sirloin, rib-eye, scotch fillet or rump steaks are also fine to use)
• 2 tbsp vegetable oil
• 3 garlic cloves, roughly chopped
• 1 onion, sliced
• 2 capsicums (bell peppers), deseeded and cut into bite-sized pieces
• 2 spring onions (scallions), finely chopped
• Marinade:
• 1 tbsp soy sauce
• 1 tbsp Chinese Shaoxing wine*
• 1/2 tsp bicarbonate soda (baking soda)
• 3 tsp cornflour (cornstarch)
• Stir-fry sauce:
• 3 tbsp oyster sauce
• 3 tbsp Chinese Shaoxing wine*
• 2 tbsp soy sauce
• 1/2 tsp dark soy sauce
• 2 tsp sugar
• 1 1/2 tsp ground black pepper
• 2 tsp white vinegar

👨‍🍳 Instructions

1. 1Slice the steaks against the grain and at a diagonal to form wide strips that are no more than 0.5 cm (0.2 inches) thick.
2. 2Whisk together the marinade ingredients in a large bowl. Add the beef and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.
3. 3To make the stir-fry sauce, mix the ingredients in a small bowl.
4. 4Heat the vegetable oil in a large non-stick frying pan over high heat. Add the garlic and then the onion and stir-fry for 30 seconds. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Spread the beef out as much as possible and allow to sear for about 2 minutes. Then stir-fry and combine all the ingredients. Before the beef is cooked through, add the capsicum. Stir-fry for another 30 seconds or until the beef is just cooked. Add the stir-fry sauce and stir-fry for another 10 seconds or until everything is well coated. Turn the heat off and toss through the spring onions.