“This quick and delicious beef stir-fry is a staple dish for us at dinnertime at home,” says chef Elizabeth Haigh. “You can omit the chilli and dried chilli flakes if you’re cooking for little ones, which is what I do for my son, Riley. As with all stir-fries, have your ingredients measured and prepped ahead because the cooking time is very short.”
Stir-fried beef
Equipment
- Wok
- Bowl
Ingredients
- 250 g boneless beef rump sliced into bite-sized pieces
- 4 tbsp cooking oil
- 1.5 tsp finely chopped root ginger
- 2 tsp finely chopped garlic
- 1 red pepper cut into bite-sized pieces similar to the beef
- 1 fresh, medium-hot, red Dutch chilli deseeded and finely chopped (optional)
- 2 – 4 tsp dried chilli flakes or to taste
- 2 spring onions (green part) finely sliced
- 1 tsp toasted sesame oil
For the marinade:
- 1 tsp rice wine (Shaoxing or sake)
- 1/4 tsp salt
- 1/2 tsp light soy sauce
- 3/4 tsp dark soy sauce
- 1.5 tsp potato flour
- 1.5 tsp water
Method
- Stir the marinade ingredients together in a bowl. Add the beef and mix in well with the marinade.
- Add three tablespoons of the oil to a wok set over a high heat and swirl the oil around to coat the wok. When it is starting to smoke, add the beef and stir-fry briskly, separating the pieces using a Chinese spatula. When the pieces are separated and still a little pink, remove them from the wok and set aside.
- Add the remaining oil to the wok, then add the ginger and garlic. Allow them to sizzle for a few seconds to release their fragrance. Tip in the red pepper and fresh chilli, if using, and stir-fry until hot.
- Return the beef to the wok and give everything a good stir, then add the chilli flakes. When all is hot and fragrant, add the spring onions and remove from the heat. Stir in the sesame oil, check the seasoning and serve.
Notes
Nutrition
Makan: Recipes From The Heart Of Singapore by Elizabeth Haigh is published by Bloomsbury Absolute. Photography Kris Kirkham.
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