serves
4
prep
15 minutes
cook
8 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
8
minutes
difficulty
Easy
level
Stream free On Demand
My Culture My Cuisine
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 200 g flank or rump steak, thinly sliced
- 3 tbsp vegetable oil
- 1 ½ green capsicums, thinly sliced into strips
- 2 garlic cloves, roughly chopped
- 1 tbsp Shaoxing wine
- 1½ tbsp oyster sauce
- Pinch of sugar
- 2-3 tbsp water or stock (optional)
- 1 tsp corn starch mixed with ¼ cup cold water
For the marinade
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- A pinch of salt
- A pinch of bicarbonate soda (baking soda)
- 1 tsp corn starch
Instructions
- In a medium bowl, combine the beef strips with the soy sauce marinade ingredients. Set aside for 10 minutes.
- Heat a wok over high heat and add the vegetable oil. Add the sliced capsicum and toss for 1-2 minutes, or until slightly softened. Remove from the wok, leaving the oil in base. Add the beef and spread it out in a single layer over the base of the wok. Fry for 3 minutes without stirring, until the beef is well-browned on one side.
- Add the garlic, toss the beef and fry for a further minute. Return the capsicum to the wok with the Shaoxing wine, oyster sauce and a pinch of sugar. If the wok is too dry, add a few tablespoons of water (or stock), then add as much of the corn starch mixture as you need to produce a silky sauce and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
My Culture My Cuisine
