Tuesday, 31 March 2009


This is Kylie Kwong’s (a famous Australian Chinese Chef, if you are wondering) recipe. Really yummy and the results are better than any restaurants….where they add tons of onions to make up for the volume whilst having no substance. Not in this instance!

NB: I added chilli flakes to this dish. This is not in Kylie's recipe.


For the marinade:
2 tbsp rice wine
1 tbsp light soy sauce
1 tbsp cornflour
1 tbsp grated ginger
3 garlic cloves - finely diced
½ tsp sesame oil

For the beef:
600g good quality beef - sliced thinly
1 head Chinese cabbage, finely shredded (I did not put any)
2 tsp sea salt
50ml vegetable oil
2 tbsp rice wine
2 tbsp hoisin sauce
1 tsp chilli flakes - optional
1 tbsp oyster sauce
1 tsp malt vinegar
½ tsp sesame oil
1 small carrot - peeled and finely sliced
1 small red capsicum - finely sliced
1 onion - sliced
1 chilli - sliced (optional)


Combine all of the marinade ingredients in a large bowl. Add in the beef and leave to marinate in fridge for 30 minutes.

Put the cabbage (if using) and salt into another bowl and mix well to combine. Leave to stand for 15 minutes then rinse under cold water and drain. Squeeze out any excess liquid with your hands.

Heat 2 tbsp of the oil in a wok until the surface starts to shimmer slightly. Add half of the marinated beef and stir fry for 30 seconds. Remove from the wok with a slotted spoon and set to one side.

Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan.

Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds.

Toss in the cabbage, carrot, onions and capsicum and stir-fry for a further one to two minutes. Add in the chilli flakes (optional).

Remove from the heat. Serve hot with rice and sliced chillies (optional).

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