INGREDIENTS
- 300-350g Wagyu Steak
- 2 tbsp water
- 1 tbsp Chinese cooking wine
- Salt
- 1⁄2 tsp baking soda
- 1 tbsp oil
- 2 tbsp cornflour
SAUCE
- 3 tbsp Chinese cooking wine
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tsp cracked pepper
OTHER
- 1 brown onion
- 3 spring onions
- 1 green capsicum
- 3 cloves garlic – crushed
- oil
METHOD
- 1. Slice the beef into thin slices about 2cm by 2cm
- 2. Mix the marinade ingredients together and toss the beef – set aside
- 3. Slice the onion thinly, cut the capsicum into 1-2cm pieces and cut the whites of the spring onion into 2cm pieces and the green parts thinly
- 4. Mix the sauce ingredients together
- 5. In a large frying pan add 2 tbsp oil and fry the beef on high heat, do in 2 batches for 2-3mins per batch
- 6. Remove beef and add the vegetables & garlic and cook for 2-3mins
- 7. Add the beef back in along with the sauce and cook, stirring regularly for 1min 8. Serve with rice and top with the sliced green spring onion
TIPS / TRICKS
- You can prepare all the items in advance – just don’t marinate the beef unTl 15-20mins before you plan on cooking
- Can’t access flap meat – skirt, hangar or even sirloin if you are feeling fancy will work!
-
Cooking the beef in bathes means you wont crowd the pan and will help you get nice
caramelisation on the beef - Serve the beef with some steamed rice