This mild beef stir-fry with a deliciously rich sauce is popular in Chinese takeaway across Australia. We paired ours with thick Hokkein noodles to really soak up the flavour.
- 600 grams beef eye fillet, sliced thinly
- ⅓ cup (80ml) sweet sherry
- 2 tablespoons dark soy sauce
- 2 tablespoons sweet chilli sauce
- 2 tablespoons vegetable oil
- 1 large brown onion (200g), sliced thinly
- 2 cloves garlic, crushed
- 1 medium red capsicum (bell pepper) (200g), sliced thinly
- 235 grams choy sum, cut into 10cm lengths
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ⅓ cup (80ml) chicken stock
- 400 grams thick hokkien noodles
- Combine beef with half the sherry, half the soy sauce and half the sweet chilli sauce in a medium bowl.
- Heat half the vegetable oil in a wok over high heat; stir-fry beef, in batches, for 2 minutes or until browned. Remove from wok.
- Heat remaining vegetable oil in wok; stir-fry onion and garlic, for 3 minutes or until onion softens. Add capsicum and choy sum; stir-fry until vegetables are tender.
- Return beef to wok with remaining ingredients; stir-fry until hot.