Stir Fry Beef with Spring Onions

This Chinese stir fry is just the simplest and quickest thing to make. It’s a real winner! I’m used to waiting for dinner as I usually make something that requires at least 1 hour in a pot. Tonight I had my dinner in my mouth within 20 minutes. Brilliant! It’s a flavoursome delicious mix of textures and taste in this stir fry. So delicious and easy it’s to become a new entry within our family staples.

3 tablespoons peanut oil
300g rump steak (trimmed of fat and cut into thin strips)
1 large bunch (about 3 cups) spring onions, cut into 4cm batons
1 teaspoon grated ginger
1 teaspoon grated garlic
1 tablespoon kecap manis
4 tablespoons light soy sauce
1 teaspoon sugar
1 1/2 teaspoons sesame oil

Heat the oil in a wok until hot. Add the meat and stir fry for 1 minute. Add the garlic and ginger and stir for a further 1 minute. Add the spring onions and stir fry for 2 more minutes. Pour in the kecap manis, soy sauce, sugar and sesame oil and stir well with 1/4 cup water. Let it come to a boil and simmer rapidly for 1 minute. Remove from the heat and serve immediately.

Serve with rice or noodles.

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