The satay stir fry would also be delicious using sliced chicken breast or pork fillet.

Ingredients

• Beef and marinade
• 500 gram piece beef fillet or Scotch fillet, partially frozen
• 2 tablespons soy sauce
• 2 teaspoons minced ginger
• 1 teaspoon minced garlic
• ½ teaspoon sesame oil
• 2 tablespoons oil
• Vegetables and stir fry
• 2 tablespoons peanut butter
• 1 tablespoon oyster sauce
• 1 teaspoon sweet chilli sauce
• ¼ teaspoon chicken stock powder
• ¼ cup water
• 2 onions, peeled and thickly sliced
• 2 red capsicums, thickly sliced
• 1 bunch gai laan or other favourite Chinese greens
• toasted cashew nuts to serve

Method

1. Finely slice the beef (if it has been partially frozen, this will be easier). Place in a dish and toss in the soy sauce, ginger, garlic and sesame oil. Toss to coat. Cover and allow to marinate at room temperature while preparing the vegetables.
2. Mix together the peanut butter, oyster and sweet chilli sauces, stock powder and water and set aside.
3. Heat a wok or frying pan with the oil and when hot, sear the beef quickly on both sides. Set aside. Add the onions and capsicum and stir-fry until onions are transparent.
4. Return beef to the vegetables, add the oyster sauce mixture and Chinese greens and toss quickly, cooking only until the greens have wilted.
5. Serve very hot from the wok, garnished with toasted cashews and accompanied with rice.