Sizzling Beef Stir-Fry
"From an old recipe card received in the mail. Have included 30 minutes chill time in the cooking time."
photo by IngridH
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
3
ingredients
- 500 g sirloin (or thick cut rump)
- 2 tablespoons vegetable oil (or sunflower)
- 2 tablespoons rice wine (or dry sherry)
- 2 tablespoons dark soy sauce (reduced salt recommended)
- 1 tablespoon chili sauce (or to taste)
- 1 garlic clove (chopped)
- 1 teaspoon Chinese five spice powder
- 4 spring onions (thinly sliced)
- 1 red capsicum (bell pepper deseeded and thinly sliced)
- 115 g chestnut mushrooms (or other available variety sliced)
directions
- Cut the steak into thin strips.
- Place 2 teaspoons of the oil in a shallow dish and stir in the rice wine, soy sauce, chilli sauce, garlic and five-spice power and add the steak strips tossing to coat well and then chill for 30 minutes.
- Heat the remaining oil in a large fry pan or wok.
- Using a slotted spoon or fork lift the meat from the marinade and add to the wok or frying pan, keeping the marinade to one side.
- Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over.
- Transfer to a plate and set aside.
- Add the spring onions, pepper and mushrooms to the fry pan or wok, lower the heat to medium and stir fry for 4 minutes.
- Return the steak to the pan and pour in the reserved marinade and stir fry for a further 1 to 2 minutes until all the ingredients are piping hot and the sauce is bubbling.
- Serve at once over rice.
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Reviews
-
Nice recipe. I marinated my meat for 4 hours and the meat soaked up all the sauce so next I will make more. We added more chili sauce after tasting but we like spicy. I look forward to adding different veggies next time also. Thanks! Made for Ausie Swap #35. -
Absolutely fabulous. We will have this again. I used a full tablespoon of Sriracha for the chili sauce which made for a nice heat. I suggest if you have timid tastebuds, use less or a milder version. I added broccoli for color and stir fried that for about a minute before adding the other vegetables. The sauce smelled heavenly so I made extra which I added in at the end, cooking with the rest of the ingredients for an extra minute. That gave us enough to coat the rice. This is an excellent recipe. Thank you I'mPat! -
Wow! The marinade in this recipe is absolutely perfect. Great flavor, just enough heat. I love the addition of the five spice- it really makes the recipe. This is my new go-to for stir fry. I'll change up the vegetables based on what I've got on hand, but this is the new sauce. Thanks so much for a wonderful recipe!
RECIPE SUBMITTED BY
I'mPat
Australia
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