A tasty stir-fry for your summer hit list
Fresh and flavourful – Curtis' easy stir-fry is perfect for summer nights with friends
Preparation: 20 minutes
Cooking: 25 minutes
500g beef eye fillet or porterhouse steak, cut across grain into 5mm-thick slices
3 tbsp oyster sauce
2 tbsp dry white wine or Chinese rice wine
2 tbsp soy sauce
2 tbsp 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 tbsp 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 tbsp 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 remaining 1 tbsp 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.
Tips: To save time, you can use pre-cut beef strips
The nations favourite chef puts Aussie Beef on the map with three tasty recipes
In Australia, the land with 'golden soil', we are lucky to have the best and freshest ingredients at our fingertips. And now international award-winning Chef, Curtis Stone, has shone a spotlight on our favourite local produce, including Aussie beef.
In November, the renowned chef went on a journey through Western Australia, from farms to providores and vineyards, to find the best produce Australia has to offer. One of his favourites? The greatest meat on earth – Australian beef.
The epic road trip from The Pilbara to Pinjarra, south of Perth, saw Curtis discover the best Aussie produce which will inspire new menus in his LA restaurants, learning the stories behind the beef industry from passionate local beef producers.
"My trip back on home soil was nothing short of amazing. The people and the produce inspired me to create three easy and delicious beef dishes that acknowledge and appreciate the unique Western Australian terrain, our quality Aussie produce and the celebration of summer in this beautiful country. I mean it doesn't get much better than Aussie beef on a summer's night does it?" says Curtis.