500g beef eye fillet or Porterhouse steak, cut across grain into 5mm-thick slices. (If you're in a rush, pre-cut beef strips can also be used).
3 Tbs oyster sauce
2 Tbs dry white wine or Chinese rice wine
2 Tbs soy sauce
2 Tbs canola oil
1 large red capsicum, cut into 5mm-wide strips
250g green beans, cut in half on diagonal
1/2 cup thinly sliced eschalots
2 large garlic cloves, finely chopped
2 Tbs finely chopped peeled fresh ginger
3 large spring onions (white and green parts), thinly sliced on diagonal
1 tsp toasted sesame oil
Fresh coriander leaves, toasted sesame seeds, steamed rice to serve
In small bowl, mix 1/4 cup water, oyster sauce, rice wine and soy sauce; set aside.
Heat wok or large frying pan over high heat. Add 1 tablespoon canola oil and swirl to coat cooking surface.
Add beef, spreading it out in single layer. Cook without stirring for 2 minutes, or until well browned on bottom.
Transfer beef to shallow baking tray and set aside.
Add the remaining tablespoon of canola oil to wok, then add capsicum and green beans and cook, stirring often, for 2 minutes, or until vegetables soften slightly.
Stir in eschalots, garlic and ginger. Stir oyster sauce mixture add to wok and cook stirring often for 2 minutes, or until vegetables are crisp-tender and sauce has reduced slightly.
Return beef and its accumulated juices to wok, add spring onions and stir for 1 minute, or just until beef is heated through. Stir in sesame oil.
Divide stir-fry among four dinner plates. Sprinkle with coriander and sesame seeds and serve with rice.
Credits: Curtis Stone
Photo Credits: Australian Beef