Wok-fried Cape Grim Bavette with broccolini and oyster sauce

Serves: 4

Sliced against the grain, bavette and skirt are some of the best meat cuts for wok-frying. Here, the strong, beefy flavour is lifted with oyster sauce. At $2.88 a serve (yes, I costed it) this meal is great value, quick and delicious.

Ingredients

Cape Grim 500g bavette or skirt, thinly sliced against the grain
2 tbsp peanut oil
1 large bunch broccolini, cut on an angle into 5cm lengths
3 slices ginger, bruised
3 cloves garlic, roughly chopped
4 thick spring onions, cut into 5cm lengths
¼ cup oyster sauce
1 tbsp soy sauce
½ tsp sugar
2 tbsp water
1 tsp cornflour mixed with 1 tbsp cold water

Meat marinade
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
½ tsp cornflour
a pinch of white pepper

Method

1. Combine the beef with the meat marinade ingredients and marinate for at least 10 minutes.
2. Heat about a cup of water in the wok until boiling, add dash of oil and blanch the broccolini for about one minute until it is bright green and slightly softened. Drain and set aside until ready to fry.
3. Drain the water from the wok and dry the wok over the flame. Add about two tablespoons of oil and add the ginger, then the garlic to the oil, then the spring onion and fry until it is softened. Scoop the onion, ginger and garlic out of the oil and add to the broccolini.
4. Using the flavoured oil left in the wok, fry the beef in batches until well browned. Return all the ingredients to the wok and toss together. Add the oyster sauce, soy sauce, water and sugar and toss to coat.
5. Slowly drizzle the cornflour mixture into the wok while tossing until the liquids thicken and cling to the ingredients. Immediately remove to a plate, rest for a moment and serve.

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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