Sichuan beef stir-fry with Asian greens
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
Beef fillet (tenderloin), raw
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
Chinese broccoli (gai lan)
1 bunch(es), cut into 5cm lengths
Broccolini
1 bunch(es), cut into 5cm lengths
Oyster sauce
⅓ 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.
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