Scotch Beef Stir-fry
300g sirloin Scotch Beef steak, trimmed of fat and sliced into thin strips
2 cloves garlic, finely chopped
2 tbsp groundnut oil
3 spring onions, diagonally sliced
1 red pepper cut into thin strips
80g tenderstem broccoli
1 large carrot cut into matchsticks
80g sugarsnap pea , sliced lengthwise
1 tbsp finely chopped ginger
1 tsp finely chopped red chilli
100g bean sprouts, rinsed and drained
100g chestnut or oyster mushrooms, sliced
3 tbsp light soy sauce and 3 tbsp water
1 extra tbsp groundnut oil
5 tbsp oyster sauce
Plain boiled brown basmati rice to serve
- Sprinkle the chopped garlic over the steak slices and set aside.
- Heat the oil in a wok or non-stick pan and fry the onions, carrot, and broccoli for 2 minutes while stirring.
- Add the peppers and sugar snap peas and stir-fry for a minute before adding the chopped ginger and chilli, followed by the bean sprouts and mushrooms.
- Toss all together and then add the soy sauce and water. Shake the pan then put on a lid and steam the vegetables for 2 or 3 minutes until tender, but still with a little bite.
- Heat another pan, add the oil and when “shimmery hot” toss in the garlic beef and stir-fry for a minute till brown, then add the oyster sauce and stir to coat the beef. Remove from the heat.
- Serve a nice big pile of vegetables on each plate, topped with the succulent glazed beef slices, and some rice if you like.