Sizzling Beef Stir-fry
- 225 g beef (rump or sirloin steak or sandwich steak)
- 1 T oil
- 1 T vinegar (rice wine)
- 1 T soy sauce (dark)
- 1/2 t sweet chilli sauce
- 1 cloves minced garlic
- 1/2 t ground Chinese five-spice
- 1/2 T minced ginger
- 4 thinly sliced green onions
- 1 thinly sliced red bell pepper
- 115 g sliced carrot
- cooked rice (for serving)
Cut the steak into thin strips. Place the oil, vinegar, soy sauce, chilli sauce, garlic, five-spice, and ginger into a shallow dish. Stir to combine. Add the beef and turn until the strips are coated. Leave to marinate for about 2 hours.
Heat some oil in a large frying pan or wok. Stir-fry the steak and its marinade over a high heat for 2-3 minutes, until browned all over. Transfer steak to a plate and set aside, reserving marinade in pan.
Add the spring onions, red bell pepper, and carrots to the wok or pan, lower the heat to medium and stir-fry for 4 minutes. Return the steak to the wok or pan. Stir-fry until heated through. Serve at once, over rice.
SJ Note 24 Oct 2009: This was pretty good, but needed more vegetables, and was missing ginger, so I've fixed those issues in this write-up. I also increased the marinade from 30 minutes to 2 hours for next time.