Serves:4
Preparation time:15 minutes
Cooking time:15 minutes
Ingredients:
Beef and Marinade:
- 600g beef ribeye or sirloin steak, cut into 2cm cubed
- 2 tablespoons garlic, minced
- 1 tablespoons Chang's Tamari Light Soy Sauce
- 3 tablespoons Chang's Original Oyster Sauce
- 1 tablespoon Chang's Kecap Manis Sweet Soy Sauce or Chang's Soy Sauce
- 1 tablespoon Chang's Fish Sauce
- Sea salt and pepper, a generous amount
Vegetables:
- 2 red capsicum, diced into chunks
- 2 brown onions, diced into chunks
- 1 tablespoon butter (dairy free optional)
- 1 teaspoons corn flour in ¼ cup cold water
Serving: Fresh watercress, rocket or bean sprouts
Method:
- Place all the marinade ingredients into a bowl with the beef. Toss through to evenly coat and allow to sit for 15 minutes (optimally 30 minutes if you have the time).
- In the meantime, prepare vegetables.
- Heat a large wok, and then add half the beef. Cook the beef for only 2 minutes. Remove and add the second batch. Cook for 2 minutes as well.
- Add back into the pan the beef along with the onion, red capsicum, and a dollop of butter and continuously stir, cooking for a further 3 minutes.
- In the meantime, place the corn flour in a quarter of a cup of ice water and mix to combine. Pour over the Beef along with a couple of tablespoons of the remaining marinade and bring to boil. Once boiling, remove from heat. Allow sitting for 2 minutes.
- In the meantime, arrange the watercress or rocket on a platter and place the beef over the top along with a large handful of bean sprouts.
- Serve and enjoy on its own or alongside steamed rice.
