The secret to the most tender [teriyaki] beef stir fry
It may seem like a more expensive option at over $40 a kilo, but a 250g fillet goes a long way if you add more vegetables to your dish. If price is an issue, use scotch fillet instead or buy beef from the bargain corner which tends to be reduced by up to 50% or buy in bulk with friends.
- 250 g beef fillet
- black pepper ground
- 1/2 cup soy sauce or tamari
- 1/4 cup honey or rice syrup
- 4-6 tablespoons macadamia oil or sesame oil or light olive oil for frying
- 1 Spanish onion cut into quarters
- 2 sprigs of spring onions chopped
- 300 g 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 with honey or rice syrup.
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 until 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 slightly and blends in with the meat and vegetables.