Categories: Asian
Ingredients
- Sauce
- 3 tbsp soy sauce
- 3 tbsp honey
- 11/2 tbsp oyster sauce
- 2 tbsp Chinese cooking wine or dry sherry (or substitute with chicken or beef stock)
- 2 tbsp water
- 1 tsp roughly crushed black pepper (or 1/2 tsp freshly ground pepper)
- Stir fry
- 11/2 tbsp peanut oil (or vegetable or canola oil)
- 1 garlic clove, crushed
- 1 small onion, sliced (or 1/2 large onion)
- 1 lb thinly sliced flank, rump, sirloin, fillet or any other cut of steak suitable for stir frying
Directions
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Whisk together the Sauce ingredients then set aside.
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Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.
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Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn’t burn.
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Add the beef and stir fry for 40 seconds to 1 minute until just cooked to your liking (depending on the size of the pieces, how heavy based your wok is, strength of stove). Remove beef and onion onto a plate. Turn the heat down to medium high. Pour the Sauce ingredients into the wok. It will start simmering very quickly. Let it cook for 1 minute or so until it becomes syrupy – the bubbles will be larger and caramel colour.
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Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through – 1 minute at most. Serve immediately with rice.