serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 600 g thin slices of beef (sirloin, rib-eye, tenderloin or other prime cuts of beef)
- ½ cup rice wine (or red wine)
- 2 tbsp olive oil
- ½ cup sliced brown onion
- 1 cup sliced mushrooms
- 1 spring onion
- pinch of sesame seed or crushed pine nuts, to serve
Marinade
- ⅓ cup soy sauce
- 80 g medium brown onion
- 90 g pear
- 2 tbsp sugar
- 1 tbsp honey
- 1 tbsp ginger juice
- 2 tbsp crushed garlic
- ¼ cup potato starch powder
Standing time: 30-40 minutes
Instructions
Pour rice wine over beef and set aside for about 20 minutes. Drain.
To make the marinade, blend the soy sauce, onion, pear, sugar, honey, ginger juice and garlic to form a paste. Pour marinade over the beef. Stir in the potato starch powder. Set the beef aside for 10-20 minutes.
Heat the pan and add the olive oil. Stir-fry the onion and mushrooms. Set aside.
Cook the beef in frypan over high heat. Add the cooked onion and mushrooms and finely sliced spring onion. Stir-fry for a further minute.
Sprinkle with sesame seeds or crushed pine nuts to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
