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Beef stir-fry

Name: Marion Grasby's beef stir-fry recipe
Yield: 4
Ingredients: 500g beef steak (such as rump, flank or sirloin), cut into 4-5mm slices; 40.00 ml vegetable oil; 3 garlic cloves, roughly chopped; 1 onion, sliced into thin wedges; 20g ginger; 300g mushrooms (button mushrooms are good, but a mix of shiitake, oyster and king is great), halved or quartered; 3 long green shallots, cut into 5cm pieces; 80.00 ml light soy sauce; 1/2 tsp bicarb soda; 3 tsp cornflour; 60ml oyster sauce; 1 tsp dark soy sauce; 2 tsp caster sugar; 2 tsp white vinegar

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by delicious. team

delicious. team

Jul 18, 2024

"A dish that is humble in its parts but so beautifully satisfying to devour. My recipes often call for marinating meat before stir-frying, and the goal with this is not only to add flavour, colour and seasoning, but also to tenderise." - Marion Grasby

This recipe is an edited extract from The Essential Wok Companion by Marion Grasby, published by Oriana Press, RRP $70.00. Available exclusively from cookdinehost.com.

500g beef steak (such as rump, flank or sirloin), cut into 4-5mm slices
2 tbs vegetable oil
3 garlic cloves, roughly chopped
1 onion, sliced into thin wedges
4cm piece fresh ginger (20g), cut into thin matchsticks
300g mushrooms (button mushrooms are good, but a mix of shiitake, oyster and king is great), halved or quartered
3 long green shallots, cut into 5cm pieces

Marinade

2 tbs light soy sauce
1/2 tsp bicarb soda
3 tsp cornflour

Stir-fry sauce

1/4 cup (60ml) oyster sauce
2 tbs light soy sauce
1 tsp dark soy sauce
2 tsp caster sugar
2 tsp white vinegar

Method

1.

Place the beef and the marinade ingredients into a large bowl. Mix well until the beef is evenly coated. Set aside for 10 minutes.
2.

Mix the stir-fry sauce ingredients in a separate bowl and set aside.
3.

Place your wok over high heat. When the first tendrils of smoke appear, swirl in your oil. Add the beef and use your spatula to spread the pieces out in the wok. Allow to sear for about 2 minutes so that you get some nice colour and charred edges. Then stir-fry for 1 minute, using your spatula to move the beef around while you simultaneously move the wok to help your beef pieces get a little airborne. Allow the beef to settle and sear again for another 2 minutes or until almost cooked before doing your stir-frying action once more for a further 30 seconds.
4.

Add the garlic, onion and ginger, and stir-fry for another 1 minute until fragrant.
5.

Add the mushrooms and stir-fry for around 2 minutes, or until the mushrooms start to wilt. Drizzle the stir-fry sauce around the edges of the wok. Stir-fry until well combined and the sauce is thick and glossy. Toss through the shallot, and serve.