For the sauce:
· 3 tbsp soy sauce
· 3 tbsp honey
· 1 1/2 tbsp oyster sauce
· 2 tbsp Chinese cooking wine or dry sherry (or substitute with chicken or beef stock)
· 2 tbsp water
· 1 tsp roughly crushed black pepper (or 1/2 tsp freshly ground pepper)
For stir fry:
· 1 1/2 tbsp peanut oil (or vegetable or canola oil)
· 1 garlic clove , crushed
· 1 small onion , sliced (or 1/2 large onion)
· 500g thinly sliced flank , rump, sirloin, fillet or any other cut of steak suitable for stir frying
- Whisk together the sauce ingredients then set aside.
- Heat the oil in a wok or large heavy based skillet over a high heat until it is smoking.
- Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn’t burn.
- Add the beef and stir fry for 40 seconds to 1 minute until just cooked to your liking (depending on the size of the pieces, how heavy based your wok is, strength of stove). Remove beef and onion onto a plate.
- Turn the heat down to medium high. Pour the sauce ingredients into the wok. It will start simmering very quickly. Let it cook for 1 minute until it becomes syrupy - the bubbles will be larger and a caramel colour.
- Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Be careful not to overcook the beef.
- Serve immediately with rice.