3 T soy sauce
3 T honey
1 1/2 T oyster sauce
2 T Chinese cooking wine or dry sherry (or substitute with chicken or beef stock)
2 T water
1 t roughly crushed black pepper (or 1/2 t freshly ground pepper)
Whisk together all ingredients then set aside.
1 1/2 T peanut oil (can sub vegetable or canola oil)
1 garlic clove, crushed
1 small onion, sliced
1 lb thinly sliced flank, rump, sirloin, fillet or any other cut of steak suitable for stir frying
Heat oil in a wok or large heavy based skillet over high heat until it is smoking. Add the onion and garlic and cook for 1 min or until the onion becomes translucent. Keep it moving so the garlic doesn’t burn. Add the beef and stir fry for about 1 min until just cooked to your liking (depending on the size of the pieces, how heavy based your wok is, strength of stove). Remove beef and onion onto a plate. Turn the heat down to medium high. Pour the Sauce ingredients into the wok. It will start simmering very quickly. Let it cook for 1 min or so until it becomes syrupy, the bubbles will be larger and caramel colour. Add beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through, 1 min at most. Don’t overcook the beef – that would be tragic! Serve immediately with rice. Serves 3 – 4. Note: Tenderising the beef (opt): Because the beef is flash fried separately from the sauce, this ensures the beef stays tender and juicy. However, if you would like to use the technique used by restaurants to “velvet” (tenderise) the beef, then combine the slices of beef with 1/2 t baking soda, 2 T water, 1 T soy sauce, 1 t sugar, 1 T oil. Marinade for 30 min then use as per this recipe.