Marinate the beef overnight for it to soak up the flavours for a stir-fry that is once tasty and succulent. Combined with the crunch of pistachios and the freshness of broccolini, you really don’t need much more than rice to go with this easy weeknight wonder.
- 600 g beef scotch fillet steak, sliced thinly
- 2 tsps dukkah
- ½ cup (65 g) finely chopped roasted unsalted pistachios
- 2 tbsps peanut oil
- 2 tsps sesame oil
- 2 shallots (50 g), sliced thinly
- 350 g broccolini, chopped coarsely
- 2 tbsps kecap manis
- 2 tbsps Chinese cooking wine
Combine beef, dukkah and half the nuts in medium bowl.
Heat half the peanut oil in wok; stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining peanut oil and sesame oil in wok; stir-fry shallots and broccolini until broccolini is tender. Return beef to wok with kecap manis and cooking wine; stir-fry until hot, season to taste. Serve sprinkled with remaining nuts.
TIP After stir-frying beef, wipe out the wok with absorbent paper to prevent any remaining spices or nuts from burning and spoiling the stir-fry. The beef mixture can be marinated for a few hours or overnight in the fridge.