Steak and Green Bean Stir Fry

This Chargrilled Tenderloin with Barbecued Veg is the ultimate BBQ centrepiece. Premium eye fillet is seared over high heat, then cooked gently until perfectly tender and juicy, before being served with smoky roasted vegetables and chargrilled asparagus.

Simple ingredients, premium beef and bold barbecue flavours make this an impressive meal for entertaining family and friends.

Steak and Green Bean Stir Fry

Australian Beef

Servings

4

Prep Time

20 minutes

Cook Time

25 minutes

This Chargrilled Tenderloin with Barbecued Veg is the ultimate BBQ centrepiece.

Steak and Green Bean Stir Fry

Ingredients

  • 500g beef eye fillet or porterhouse steak, excess fat trimmed, cut across grain into 5mm-thick slices

  • 3 Tbsp oyster sauce

  • 2 Tbsp dry white wine or Chinese rice wine

  • 2 Tbsp soy sauce

  • 2 Tbsp canola oil

  • 1 large red capsicum, cored, seeded, cut into 5mm-wide strips

  • 250g green beans, trimmed, cut in half on diagonal

  • 1/2 cup thinly sliced eschalots

  • 2 large garlic cloves, finely chopped

  • 2 Tbsp finely chopped peeled fresh ginger

  • 3 large spring onions (white and green parts), thinly sliced on diagonal +extra, to serve

  • 1 tsp toasted sesame oil

Directions

  1. In small bowl, mix 1/4 cup water, oyster sauce, rice wine, and soy sauce; set aside. Heat wok or large frying pan over high heat. Add 1 Tbsp canola oil and swirl to coat cooking surface. Add beef, spreading it out in single layer, and cook, without stirring, for 2 minutes, or until well browned on bottom. Transfer beef to rimmed baking sheet.

  2. Add remaining 1 Tbsp canola oil to wok, then add capsicum and green beans and cook, stirring often, for 2 minutes, or until vegetables soften slightly. Stir in eschalots, garlic, and ginger, then stir oyster sauce mixture, add to wok, and cook, stirring often, for 2 minutes, or until vegetables are crisp-tender and sauce has reduced slightly. Return beef and its accumulated juices to wok, add spring onions, and stir 1 minute, or just until beef is heated through. Stir in sesame oil.

  3. Divide stir-fry among four dinner plates. Sprinkle with extra spring onion, coriander and sesame seeds and serve with rice.
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