Peppered Beef Stir Fry Australian beef is among the best in the world. Here is a simple
recipe for beef fillet cooked as simply as possible and served on a vegetable
stir fry. Although fillet is quite expensive, only 100g per person is required.
Serves 4
400g eye fillet of beef
1 tbsp extra virgin olive oil
1 tsp ground black pepper
Stir Fry
1 tbsp peanut or canola oil
1 tsp sesame oil
2 or 3 young leeks, cut
lengthways into thin strips
3 or 4 spring onions, cut
into thin strips
3 or 4 cloves garlic
Chinese greens (bok choy, pak choy) or
young silver beet, washed,
drained and cut into strips
2 tbsp orange juice
2 tbsp oyster sauce
2 tbsp mirrin
2 or 3 tbsp stock
2 tbsp smoked oysters
Coat the beef with olive oil. Sprinkle with black pepper. Sear all over.
Put in hot oven or cook under a BBQ hood for 10 minutes. Then allow
to rest in a warm place for 5 or 6 minutes.
Stir Fry
In a large pan or wok over high heat, stir fry spring onions in the oils
for one or two minutes. Add garlic and leeks and cook for 2 or 3 minutes,
keeping moist with orange juice and stock. Stir in Chinese greens and cook
a minute or so. Add oyster sauce, mirrin and remaining stock. Toss mixture
well. Cut beef into slices and serve on top of stir-fried vegetables.
Garnish with chopped parsley and thin strips of fresh beetroot.
Degree of difficulty:Low
Keepability: Best eaten immediately.
Serve with rounds of good bread toasted and smeared with
a little olive oil.
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