Ingredients
- 500g beef rump, finely sliced
- ½ cup Shaoshing cooking wine
- 3 Tbsp oyster sauce
- 2 Tbsp cornflour
- ¼ cup vegetable oil
- 100g shiitake mushrooms, finely sliced
- ½ green capsicums, diced
- ½ red capsicum, diced
- 1 bunch asparagus, sliced
- 7cm piece ginger, cut into fine batons
- 2 green shallots, finely sliced
- 1 bunch baby bok choy, split
- 3 Tbsp salted black beans, rinsed
- 2 Tbsp soy sauce
- crispy shallots, to serve
Instructions
1 Combine the beef, Shaoshing, oyster sauce and cornflour in a bowl and mix well to coat. Refrigerate overnight to marinate.
2 Fry the beef in batches in vegetable oil, until all seared, then set aside. Next, fry the mushrooms, capsicums and ginger for 4 minutes, until softened, then ad the shallots, bok choy, black beans and soy. Cook for 2 minutes, until the bok choy has wilted.
3 Return the beef to the wok and add the marinade, Simmer until thickened, then serve with crispy shallots.