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.