Stir-fried beef with shiitake and Asian greens
Cooking time: 15 minutes
1⁄2 cup Shaoxing cooking wine*
1 tbsp light soy sauce
1cm fresh ginger, finely chopped
1 garlic clove, crushed
1 tbsp sweet chilli sauce or lime ginger sauce
200g lean beef (rump, sirloin), cut into strips
2 tsp olive oil Extra virgin olive oil spray
2 fresh shiitake mushrooms, sliced (can use Swiss brown or portabello mushrooms)
1 bunch baby bok choy, sliced
1 bunch gai lan (Chinese broccoli), sliced
60g snow peas, trimmed
1 tbsp fresh coriander, finely chopped
*From Asian food stores.
- Marinate the beef strips in the marinade ingredients for up to 30 minutes.
- Heat the oil in a non-stick wok or frypan. Drain the beef strips from the marinade and cook in batches over high heat until just brown. Remove beef and wipe out pan.
- Spray pan lightly with olive oil spray. Add the mushrooms, baby bok choy, gai lan and snow peas and sauté for 2 minutes until snow peas are lightly cooked but still crunchy. Return beef to the pan and stir to heat through.
- Sprinkle with coriander and serve.