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Peppered beef stir-fry
Peppered beef stir-fry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate classic beef stir fry with a hint of mesquite smoke and warm spices.
Ingredients:
  • 82.50 ml char siu sauce
  • 20.00 ml shao hsing (Chinese cooking wine)
  • 2 garlic cloves, crushed
  • 2 tsp cracked black pepper
  • 500g beef rump steak, thinly sliced
  • 1 red onion, cut into thin wedges
  • 1 bunch choy sum, trimmed, stems chopped, leaves separated
  • 2 zucchini, halved lengthways, sliced diagonally
Instructions:
  • In a bowl, mix together char siu sauce, soy sauce, shao hsing wine, garlic, and pepper. Place beef in a glass or ceramic bowl and pour half of the sauce mixture over it. Stir well to coat the beef. Cover with plastic wrap and refrigerate for 1 hour, if possible.
  • Heat a wok over high heat and add half of the oil, swirling to coat. Stir-fry the beef in batches for 2 to 3 minutes until just cooked, then transfer to a bowl. Wipe the wok clean with a paper towel.
  • Heat the remaining oil in a wok over high heat and swirl to coat. Add the onion and stir-fry for 1 minute until softened. Add the choy sum stems and zucchini, stir-frying for 2 to 3 minutes until tender. Add the beef back into the wok, along with the choy sum leaves and remaining sauce mixture. Stir-fry for 1 minute until heated through. Serve with rice.

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