A simple and delicious way to serve beef, Asian style.

Prep Time: 15mins / Cook Time: 12 mins

Serves 2 to 3


200g beef (tenderloin cut preferred) sliced thinly and diagonally (against the grain)
2 tbsp cooking oil
5 slices ginger sliced
½ Onion, cut into wedges
½ Capsicum (any colour of your choice, cut into wedges)
3 stalks spring onions (scallions) cut to 5 cm (2-inch) lengths
4 garlic cloves peeled and sliced thinly
2 tbsp Shaoxing wine

(A) Marinade

2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tbsp cornflour (corn starch)


Cut beef into slices.

Pat dry. In a bowl, combine prepared beef slices with (A).

In a heavy skillet or wok heat oil. Next, when hot, sauté ginger, garlic, onions and capsicum for about 30 seconds.

Add marinated beef and spring onions. Stir-fry on high heat briefly until the beef slices are no longer pink. Do not overcook the beef.

Drizzle Chinese wine along the sides of the wok and let the wine sizzle and evaporate. Serve with steamed rice.