24/11/2025
Black Pepper, Beef, Asparagus & Celery Stir-fry
I love a good stir-fry, they are quick and very tasty to do and this one is just that!
From prep to the table it takes about 15 minutes, just the smell of this dish cooking is so good & you won't be disappointed!
I use minute steak, which is already thin, then just slice it into strips.
500g minute steak, sliced
1 tbspn cornflour
1/2 tspn bicarbonate of soda
1/3 cup soy sauce
1/3 cup mirin or Chinese cooking wine
1 tbspn balsamic vinegar
1 1/2 tbspn coarsely ground black pepper
2 tspn caster sugar
2 tspn sesame oil
2 tbspn olive oil
4 spring onions, thinly sliced
1 tbspn finely grated ginger
2 garlic cloves, crushed
4 celery sticks, thinly sliced diagonally
3 bunches asparagus, trimmed, thinly sliced diagonally
4 mushrooms, sliced
Cooked rice
Combine steak, cornflour and bicarbonate of soda in a bowl. Add 1 tbspn soy sauce & 1 tbspn mirin or Chinese cooking wine & stir to combine. Set aside for 10 minutes to develop the flavour.
SAUCE
Place the vinegar, pepper, sugar, sesame oil, remaining soy sauce & mirin and 1/4 cup water in a bowl, whisk to combine.
COOK
Heat olive oil in a large wok over high heat. Add the beef, spreading out in a single layer. Cook, without stirring for 2 minutes or until browned. Add the spring onion, ginger & garlic & stir to combine. Add the celery, asparagus and mushrooms & stir-fry for 1-2 minutes or until just tender. Add the soy sauce mixture a little at a time, you may not need it all. Stir-fry for 1 minute then, stir some cooked rice through and mix to coat the rice and vegetables in the sauce.
Serve
