Ingredients
1/3 cup char siu sauce
1 tablespoon soy sauce
1 tablespoon shao hsing (Chinese cooking wine)
2 garlic cloves, crushed
2 teaspoons cracked black pepper
500g beef rump steak, thinly sliced
1 tablespoon vegetable oil
1 red onion, cut into thin wedges
1 bunch choy sum, trimmed, stems chopped, leaves separated
2 zucchini, halved lengthways, sliced diagonally
steamed jasmine rice, to serve
Method
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Step 1
Combine char siu sauce, soy sauce, shao hsing wine, garlic and pepper in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
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Step 2
Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
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Step 3
Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 1 minute or until onion has softened. Add choy sum stems and zucchini. Stir-fry for 2 to 3 minutes or until tender. Return beef to wok. Add choy sum leaves and remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve with rice.
