serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 300 g topside or rump steak, thinly sliced
- 3 tbsp vegetable oil
- 1 cm x 2 cm piece ginger, peeled, sliced into thin matchsticks
- 1 red onion, thinly sliced
- 1 asparagus bunch, trimmed, cut into 5 cm lengths
- 1 red capsicum, roughly chopped
- 2 garlic cloves, thinly sliced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp Shaoxing wine
- 1 tsp sugar
- 1 tsp cornstarch or potato starch mixed with ¼ cup cold water
For the meat marinade
- 1 tsp soy sauce
- ½ tsp dark soy sauce
- 1 tsp Shaoxing wine
- ¼ tsp baking soda
- ½ tsp cornstarch or potato starch
- 1 tsp vegetable oil
Marinating time: 10 minutes
Instructions
- In a large bowl, combine the beef and marinade ingredients and mix well to combine. Set aside.
- Heat 1 tbsp oil in a large wok or frying pan over high heat. Add the ginger, onion, asparagus and capsicum. Stir-fry for 1 minute, or until slightly softened, but still crisp. Use a slotted spoon to remove the ingredients from the pan to a plate, leaving any remaining oil in the base of the pan.
- Heat the remaining oil over high heat, then add the marinated beef and spread it out in a single layer on the base of the pan. Cook, undisturbed for 3 minutes, then toss the beef, adding the garlic to the pan. Cook for 1 minute, or until the garlic is fragrant, then return the vegetables to the pan with the oyster sauce, soy sauce, wine and sugar, stir-frying to combine. Add as much of the starch mixture as you like to produce a silky sauce, then transfer the stir-fry to a large serving plate. Serve the beef with asparagus and capsicum immediately.
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.
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