1 pack Silver Fern Farms Beef Stir-Fry or Beef Eye Fillet Steaks
2 tbsp shaoxing wine
2 tsp sesame oil
2 tbsp light soy sauce
2 garlic cloves, crushed
1/2 tsp salt
2 tsp cornflour
2 cups beef stock
5cm piece ginger, sliced
1/4 cup tomato sauce
1-2 tsp chilli paste or powder
1/4 cup brown sugar
2 tbsp soy sauce
2 tbsp olive oil, plus extra, to fry
3 onions, cut into segments
Steamed rice, stir-fried pak choy or choy sum, blistered cherry tomatoes, sliced spring onions, to serve
Remove Silver Fern Farms Beef Stir-Fry or Beef Eye Fillet Steaks from the fridge and packaging. Set aside at room temperature for 5 minutes to rest. If using steaks, slice into strips across the grain. Combine shaoxing wine, sesame oil, light soy sauce, garlic, salt and cornflour. Pour over beef and rub in. Set aside for 15 minutes to marinate.
In a large saucepan, combine stock and ginger. Bring to a simmer and cook until liquid reduces by half.
Add tomato sauce, chilli (to taste), brown sugar and soy sauce. Bring to the boil, then reduce heat and simmer for 3-4 minutes. Set aside.
Heat olive oil in a wok or heavy-based frying pan over a high heat. Add onion and stir-fry until translucent. Remove from wok and set aside. Add extra oil to wok, if needed, and cook beef, a few slices at a time, for 1-2 minutes each side.
Return onion to wok. Pour in stock mixture. Quickly bring to the boil then remove from heat. Set aside for 2-3 minutes to rest. Serve with rice, pak choy or choy sum, cherry tomatoes and spring onions.