Sizzling Beef Stir-Fry
Created by ImPat on October 26, 2014
- Servings: 3
- Prep Time: 10m
- Cook Time: 10m
- Recipe #15209
Ingredients
- 500 grams beef sirloin (or thick cut rump)
- 2 tablespoons oil (vegetable oil or sunflower)
- 2 tablespoons rice wine (or dry sherry)
- 2 tablespoons dark soy sauce (reduced salt recommended)
- 1 tablespoon chili sauce (or to taste)
- 1 garlic clove (chopped)
- 1 teaspoon Chinese five spice powder
- 4 spring onions (thinly sliced)
- 1 red capsicum (bell pepper deseeded and thinly sliced)
- 115 grams fresh chestnut mushrooms (or other available variety sliced)
How to Make
-
Step 1: Cut the steak into thin strips.
-
Step 2: Place 2 teaspoons of the oil in a shallow dish and stir in the rice wine, soy sauce, chilli sauce, garlic and five-spice powder and add the steak strips tossing to coat well and then chill for 30 minutes.
-
Step 3: Heat the remaining oil in a large fry pan or wok.
-
Step 4: Using a slotted spoon or fork lift the meat from the marinade and add to the wok or frying pan, keeping the marinade to one side.
-
Step 5: Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over.
-
Step 6: Transfer to a plate and set aside.
-
Step 7: Add the spring onions, pepper and mushrooms to the fry pan or wok, lower the heat to medium and stir fry for 4 minutes.
-
Step 8: Return the steak to the pan and pour in the reserved marinade and stir fry for a further 1 to 2 minutes until all the ingredients are piping hot and the sauce is bubbling.
-
Step 9: Serve at once over rice.
Nutritional Facts
- Serving Size: 1 (390.3 g)
- Calories 660.6
- Total Fat - 34.9 g
- Saturated Fat - 9.7 g
- Cholesterol - 188.9 mg
- Sodium - 1647.3 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 1.5 g
- Sugars - 3.1 g
- Protein - 68.6 g
- Calcium - 102.4 mg
- Iron - 5.4 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.7 mg