Stir fry is one of those dishes that lives or dies on technique, not ingredients. Get the wok properly hot, don't crowd the pan, sear in batches, and you're 90% there. Tuesday-night dinner sorted in under 20 minutes.
Serves 4. Prep 10 min. Cook 8 min.
What you need
- 500g Morpeth beef stir fry strips (already cut)
- 1 brown onion, sliced
- 2 capsicums (different colours), sliced
- 1 cup snow peas or broccolini
- 3 garlic cloves, sliced
- 2cm ginger, julienned
- 2 tbsp neutral oil
- Sauce: 3 tbsp soy, 2 tbsp oyster sauce, 1 tbsp shaoxing (or dry sherry), 1 tsp sesame oil, 1 tsp sugar, 1/2 tsp white pepper, 1 tbsp cornflour mixed with 3 tbsp water
- To serve: rice or noodles, sliced spring onion, sesame seeds
The method
Prep first. Stir-fry happens in 8 minutes - if you're chopping while you cook, it's already burnt. Have everything sliced, sauce mixed, oil ready.
Toss beef strips with 1 tbsp oil and a pinch of salt. Set aside.
Heat your largest wok or pan on max heat until lightly smoking. Add 1 tbsp oil. Sear half the beef - 60 seconds, don't move it, then toss for 30 seconds. Out to a plate. Repeat with second batch.
Same hot pan, last splash of oil, garlic and ginger 15 seconds, onion 30 seconds, capsicum 1 minute, snow peas 30 seconds. Everything stays crunchy.
Beef back in. Pour sauce over. Toss until everything's glossy and coated - about 30 seconds. Off the heat.
To serve
Over rice or tossed through noodles. Top with spring onion and sesame seeds.
Why pre-cut stir fry strips matter
Our stir fry strips are sliced thin against the grain - the right way for stir-fry tenderness. Cutting strips yourself from a steak usually goes wrong; you end up with thick, chewy pieces. Saves you the hardest part.
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