When I was a young girl growing up in Australia my school friends and the neighbourhood kids would often come over to our house to play after school.
When it was time for a snack, my friends would wander into our kitchen and then stop and stare open-mouthed at our pantry (larder). It was full, admittedly, but full of all kinds of foods, jars and bottles that they’d never come across before. They were mesmerised by the exoticness of our food, by the strangeness and unfamiliarity of it.
How times have changed.
Nowadays, stir-fries are as ubiquitous in Australia as good old meat and three veg. Even Aussie pubs, that last stronghold of traditional Aussie culture, often feature a stir-fry on the daily menu. And I’d guess that the majority of Australian homes would have either soy sauce or sweet chilli sauce in their pantries and have tried cooking a stir-fry.
Good on them, I say.
Because stir-frying is a fantastic, healthy and quick way to cook food. Assuming you have some noodles or rice to go with it, a nutritionally dense and delicious dinner can be on the table in under 10 minutes, making it perfect for after-work dinners when you really can’t be bothered cooking.
A few tips about stir-frying:
- Use a wok or large, non-stick fry pan.
- Make sure the wok or pan is smoking hot before you add the oil.
- Use a wooden spoon to stir – this avoids accidental scratching of the pan.
- I dislike half-cooked vegetable stems so get around this by putting a lid on for a couple of minutes to ensure that the broccolini is cooked through but still al dente.
- Burnt garlic tastes horrible. If you do burn the garlic you’ll have to wash our the pan and start again. I make sure I don’t burn the garlic by adding the onions first, and then adding the garlic a minute later.
This stir-fry combines melt-in-the-mouth steak with tender broccolini and almonds for a tasty and satisfying dish. Enjoy!
- 400 grams scotch fillet beef
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- ¼ teaspoon sesame oil.
- 1 teaspoon corn flour
- 1 tablespoon vegetable oil
- 1 large onion, peeled and diced
- 1 large clove garlic, finely chopped
- 1 bunch broccolini, washed and chopped into pieces
- 70 grams raw almonds
- Cooked rice
- Wash and pat dry meat, then cut into ½ cm slices, cutting diagonally across the grain.
- Place into a bowl and then pour over Shaoxing wine, soy sauce, sugar, sesame oil, and corn flour.
- Stir to combine and then cover and refrigerate for one hour to marinate.
- Heat up a wok or large fry pan until smoking and then add oil.
- Add onion and cook over a medium heat for a minute, stirring all the time. Add garlic and continue cooking and stirring for another minute.
- Turn heat back up to high and then add beef, cooking and stirring it for a minute so it browns on all sides.
- When the beef is browned but not fully cooked, turn off the heat and remove beef to a plate and set aside.
- Turn heat back on and add almonds and broccolini. Stir to combine and then cover with a lid and turn heat down to low-medium.
- Let cool, covered for two minutes.
- Remove lid and stir. Return beef to pan and then mix to combine thoroughly.
- Serve immediately with steamed rice.