Everyone loves a good stir fry. Succulent, tender meat strips, fresh vegetables and a glossy, sticky sauce – fingerlicking good!
If you’ve ever bought pre-packed ‘stir fry beef strips’ and wondered why the meat goes dry, tough and chewy, I only have one word of advice (four actually): use beef fillet instead.
It may seem like a more expensive option at over $30 a kilo, but a 500g fillet goes a long way if you add more vegetables to your dish. It will not only come close to satisfying the recommended requirement of 5 servings of vegetables per day, but will remain soft as butter and tickle your tastebuds pink! Choose a beef fillet cut that’s marbled with some fat (akin to wagyu) for an even more juicy and tender result. Slice thinly (3mm thin) with a sharp knife and you’re ready to go.
If price is an issue, then I would use scotch fillet steaks as my second choice, sliced thinly again. But even when using a different cut than those two, not all is lost: simply flash fry the meat, just sear it even then remove from pan / wok. The meat will continue cooking in its own heat and should remain soft. Cook your veges separately with the sauce and add to the meat without further cooking.
- 500g beef fillet
- black pepper, ground
- ½ cup soy sauce or tamari
- ¼ cup honey // or mirin
- 1 tbsp brown sugar
- peanut oil // or sesame oil // or light olive oil for frying
- 1 Spanish onion, cut into quarters
- 2 sprigs of spring onions, chopped
- 200g green beans, cut in half // or snow peas if you prefer
- 10 small button mushrooms, cut into quarters
- 4 cloves of garlic, sliced thinly
- 4 slices of fresh ginger, diced
- Slice beef fillet thinly, spread on the cutting board and season well with freshly ground black pepper.
- In a measuring jug mix soy sauce or tamari, honey and sugar.
- Heat oil in a wok (or a frypan) until just starting to smoke and fry beef slices in batches – only one layer should cover the pan at any time.
- The meat will only take about 10 seconds to brown on each side. Flip using tongs and brown the other side. Place the meat in a bowl, set aside and repeat with the remaining slices.
- Wipe down wok with paper towel.
- Add 1 tablespoon oil and return to heat.
- Add onion, spring onions and beans. Stir fry ontil onion has separated and starts to caramelise.
- Add mushrooms and stir fry for another couple of minutes.
- Add garlic and ginger. Stir to combine.
- Return beef to the wok, add soy sauce mixture.
- Stir fry until the sauce thickens slighlty and blends in with the meat and vegetables.
- Serve on a bed of steamed rice.