Stir-fried pepperberry beef with native greens

Ingredients

• 250 g beef eye fillet, thinly sliced
• 2 tbsp Shaoxing wine
• 1 tsp each salt and ground pepperberry
• 3 tbsp macadamia oil
• 3 garlic cloves, bruised
• 2 cm x 3 cm piece young ginger, thinly julienned
• 200 g mixed native greens & coastal succulents (e.g. warrigal greens, saltbush leaves, karkalla, sea purslane, samphire)
• 2 tbsp (40 ml) light soy sauce
• 1 tsp ground pepperberries
• 40 g roasted macadamias
• ½ tsp sesame oil

Instructions

1. Combine the beef, Shaoxing wine, salt and ground pepperberry in a medium bowl. Mix well to combine and allow to marinate for 20 minutes before using.
2. When ready to cook, heat 2 tbsp macadamia oil in a large wok or frying pan over high heat and stir-fry the beef for 30 seconds or until lightly browned.
3. Use a slotted spoon to remove the beef to a plate and set aside. Return the pan to the heat with the remaining macadamia oil and stir-fry the garlic and ginger for 30 seconds, or until just fragrant. Add the greens and succulents and stir-fry for a further 2-3 minutes, or until just beginning to wilt.
4. Add the soy sauce and ground pepperberries to the pan and cook until the sauce is just beginning to reduce, then add ¼ cup (60 ml) water and allow to come to a simmer. Return the beef to the pan with the macadamias and sesame oil and stir-fry for a further 30 seconds, then remove from the heat.
5. Transfer the stir-fried native pepper beef with native greens to a large serving plate and serve.

Photography by Jiwon Kim.

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