Photo of Sichuan beef stir-fry with Asian greens by WW

Sichuan beef stir-fry with Asian greens

7
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
The delicious Asian fragrances will spread into every room of the house when you heat up the tasty spices in your wok.

Ingredients

Canola oil

1 tbs, or sunflower variety

Lean beef fillet

400 g, (Buy 500g) fat trimmed, thinly sliced

Red onion

1 medium, cut into wedges

Garlic

2 clove(s), thinly sliced

Fresh ginger

1 tbs, (5cm piece) cut into matchsticks

Pepper

1 tsp, Sichuan variety, ground

Chinese five spice

1 tsp

Choy sum

1 bunch(es), baby variety, cut into 5cm lengths

Gai lan

1 bunch(es), cut into 5cm lengths

Broccolini

1 bunch(es), cut into 5cm lengths

Oyster sauce

cup(s), (80ml)

Soy sauce

1 tbs, light variety

Raw almonds

2 tbs, slivered, lightly toasted

Fresh coriander

½ cup(s), leaves

Green shallot(s)

2 individual, cut into matchsticks

Instructions

  1. Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry half the beef for 2–3 minutes or until browned. Transfer to a plate. Repeat with another teaspoon oil and remaining beef.
  2. Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Add onion and stir-fry for 2–3 minutes or until onion is lightly browned. Return beef to wok with garlic, ginger, pepper and five spice and stir-fry for 1 minute or until fragrant.
  3. Add choy sum, gai lan and broccolini and stir-fry for 2 minutes or until just tender. Add oyster and soy sauces and stir-fry for 1–2 minutes or until heated through. Serve stir-fry topped with almonds, coriander and shallots.

Notes

SERVING SUGGESTION: 1/2 cup (85g) rice per serve. TIP: To toast almonds, preheat oven to 200°C or 180°C fan-forced. Spread almonds on a baking tray and bake, stirring occasionally, for 3–4 minutes or until toasted.