Drawing on the 'holy trinity' of Chinese cooking, Adam Liaw shares his simple steak stir-fry with ginger, onions and garlic.
- 250 g beef chuck steak, thinly sliced across the grain
- ½ tsp bicarbonate of soda
- 2 tbsp peanut oil
- 3 thin slices ginger, bruised
- 3 garlic cloves, roughly chopped
- ½ small onion, thinly sliced
- salt, to season
- 1 bunch broccolini, sliced diagonally
- 2 tbsp oyster sauce
- pinch of sugar
- 1 tsp cornflour mixed with ¼ cup cold water
- steamed rice, to serve
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- ½ tsp sesame oil
- ½ tsp cornflour
- pinch of white pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 30 minutes
- Place the sliced beef, bicarbonate of soda and 250 ml (1 cup) water in a bowl and stir to combine. Stand for 20 minutes, then pour into a sieve, rinse well under running water and drain.
- Meanwhile, for the marinade, combine all the ingredients in a bowl.
- Add the drained beef to the marinade, toss to coat and stand for at least 10 minutes, or refrigerate until ready to use.
- Heat a wok over high heat and add 1 tablespoon of oil. Add the ginger first, then the garlic, then the onion and toss until the onion has softened. Add the beef on top, then flip the contents of the wok so the beef is on the bottom, searing against the metal of the wok. Season with salt and cooking, without moving, until the beef on the bottom has browned, making sure you don’t overcook the beef. Remove the beef and set aside.
- Add another tablespoon of oil to the wok, then add the broccolini and toss for 1-2 minutes. Add the oyster sauce and sugar and toss to coat. Return the beef to the wok and toss to combine. Slowly drizzle the cornflour mixture into the wok while tossing until the liquid thickens and clings to the ingredients. Transfer to a serving plate and serve with rice.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.