Chinese beef stir fry recipe

Ingredients

For the sauce:

3 tsp cornflour

2 tbsp + 1/3 cup water, separated

2 tbsp soy sauce

1 tbsp oyster sauce

2 tbsp Chinese cooking wine OR Mirin

1 tsp white sugar

1/2 tsp sesame oil (optional)

Dash of black pepper

Wet mix:

2 tbsp peanut oil

1 garlic clove, crushed

200g beef, good quality, thinly sliced

1/2 small onion, sliced (yellow, brown or white)

1/2 red pepper, sliced

1 small carrot, halved lengthwise and sliced thinly on the diagonal

3 baby pak choy, quartered lengthwise

2 shallots, cut into 3cm pieces

Method

Combine the cornflour and 2 tbsp of water in a small bowl, mix until smooth.

Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.

Place the beef and 2 tbsp of sauce in a bowl and mix gently. Set aside for 15 minutes.

Add 1/3 cup water into the remaining Sauce. Set aside.

Heat oil in wok over high heat. Add garlic and cook for 15 seconds.

Add onion and cook for 1 minute.

Add the beef and cook until it changes colour from red to light brown but not cooked through.

Add the red pepper and carrots and stir fry for 30 seconds.

Add the sauce and cook for 30 seconds.

Add the pak choy and shallots and cook for a further 1 minute until the sauce is thickened.

Remove from heat immediately.

Serve immediately with rice.