Chinese BBQ Stir Fry

Serves 4
Time 20 minutes


400g beef tenderloin
1 tbsp rice wine
¼ cup low-sodium soy sauce
1 tbsp extra virgin olive oil
1 tbsp ginger, thinly sliced
2 tbsp garlic, finely chopped
½ red onion, thinly sliced
1 cup mushrooms, chopped
½ red capsicum, chopped
½ cup snow peas
3 spring onions, chopped
1 long red chilli, chopped
1 cup coriander, roughly chopped
1 tbsp sesame seeds


Slice the beef into thin strips. Place in a bowl with the rice wine, soy sauce and olive oil and season with salt and pepper. Coat evenly then let marinate for at least 20 minutes.

Heat a large non-stick frypan over high heat and add the beef and its marinade, along with the ginger, garlic and onion. Stir to coat and fry off for 2-3 minutes, stirring frequently. Add the mushrooms, capsicum, snow peas, spring onions, chilli and coriander and cook until softened.

Garnish with sesame seeds and serve immediately.