Stir Fry Beef

Ingredients

400g beef eye fillet, trimmed
1½ tbsp potato starch
5 tbsp water
2/3 tsp salt
1½ tbsp peanut oil
2½ cups water, extra
½ tsp salt
6 fresh baby corn, halved diagonally
4 fresh shiitake mushrooms, sliced
60g snow peas, trimmed
4 yellow squash, sliced
4 – 5 cups oil, for deep frying
1 clove garlic, chopped
½ red capsicum, diced
1 tbsp oyster sauce
1 tsp sugar
½ tsp salt
½ tsp potato starch
1 tbsp Shaoxing wine
1 tsp sesame oil

Directions

Slice the beef thinly across the grain. Make a thin paste with the potato starch, water, salt and peanut oil. Add beef, stir well to coat and set aside for 30 minutes.

To blanch vegetables, heat water in a wok until boiling. Add salt and baby corn and cook for 30 seconds. Add mushrooms, snow peas and squash and cook for a further 30 seconds. Remove and drain in a colander.

Heat oil in the wok and heat until surface is shimmering. Add beef and fry until beef just changes colour. Drain and empty wok of oil, leaving 1 tbs in wok.

Reheat wok over a high flame and add garlic, capsicum and beef, Stir fry for 30 seconds then add blanched vegetables, oyster sauce, sugar, salt and potato starch. Toss well. Finish with Shaoxing wine for aroma and sesame oil for gloss. Serve immediately.