Velveted Beef Stir-Fry

Serves 4

Time 30 minutes

Ingredients

Velveted Beef

500g beef rib or topside thinly sliced (across the grain)

1 tbsp cornflour

1 tbsp soy sauce (light)

1 tbsp oyster sauce

1 tbsp vegetable oil

1 egg white

Stir-fry

1 tbsp vegetable oil

1 onion, peeled and sliced

2 garlic cloves, peeled and chopped

1 red capsicum, sliced

1 tbsp soy sauce (light)

1 tbsp fish sauce

1 tbsp oyster sauce

1 tsp brown sugar

1 lime, juiced

Handful of coriander leaves, to serve

Sea salt and freshly ground black pepper, to taste

Method

In a mixing bowl, combine the cornflour, soy sauce, oyster sauce, vegetable oil and egg white. Add the sliced beef and toss well to coat evenly. Set aside to marinate for 15–20 minutes — this “velvets” the beef, giving it a tender, silky texture once cooked.

Heat the vegetable oil in a large wok or frying pan over high heat. Add the beef in batches and sear for 1–2 minutes until browned but still tender. Remove and set aside.

In the same pan, add the onion, garlic, and capsicum. Stir-fry for 2–3 minutes until slightly charred and tender. Return the beef to the pan, then add the sauces and brown sugar. Stir-fry for another 1–2 minutes until the sauce thickens and coats the beef. Add in fresh coriander.

Season to taste with sea salt and pepper. Serve immediately with lime.