Stir-fried Beef


On your next holiday house stay, you want easy, delicious meals that don’t have you spending the majority of your time in the kitchen.


Here is a delicious Chinese stir fry that is a staple on most Chinese menus. How good does beef taste when marinated in oyster sauce?! I recommend that you buy the best cut of beef fillet and only stir fry until just cooked for the ultimate experience.


Serves 4



400g (13oz) beef fillet, cut into 1cm (1/2 in) slices

1/3 cup vegetable oil

5 cm (2 in) knob ginger

1 large white onion, cut in half and then into thick wedges

4 spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths

2 tablespoons shao hsing wine or dry sherry

1 tbsp light soy sauce

1 tbsp oyster sauce

 1 tbsp malt vinegar

¼ teaspoon sesame oil

Pinch Sichuan pepper and salt

2 large red chillies, finely sliced on the diagonal

2 tbsp light soy sauce, extra



1 tbsp oyster sauce

1 tbsp shao hsing wine or dry sherry

1 tablespoon white sugar

½ teaspoon sesame oil



1. Combine beef and marinade ingredients in a bowl, cover and leave to marinate in the refrigerator for 30 minutes.

2. Meanwhile, prepare desired amount of rice for cooking in the rice cooker (1 cup of rice feeds 2 people).

3. Heat half the oil in a hot wok until surface seems to shimmer slightly. Add beef and stir-fry for 1 minute or until lightly browned. Remove from wok with a slotted spoon and set aside.

4. Finely slice ginger – you should have about 12 slices. Add remaining oil to hot wok with onion, spring onions and ginger, and stir-fry for about 1 minute or until onion is lightly browned.

5. Finally return beef to the wok with wine or sherry, soy sauce, oyster sauce, vinegar and sesame oil and stir fry for about 1 ½ minutes or until beef is just tender.

6. Arrange in bowls with rice and sprinkle with Sichuan pepper and salt. Serve immediately with a small bowl of sliced chilli mixed with the extra soy sauce.