So one night, when I had defrosted a piece of scotch fillet steak for dinner without any particular culinary direction for it, I went searching through the recipe cards on the prowl for something involving beef. What resulted was this stir-fry which couldn’t be further from what Jill Dupleix had described! I attribute my tweaking of her recipe due to my stubbornness about Cantonese stir-fries and, as always, not having all the stipulated ingredients on hand in order to follow the recipe word for word.
- Toss beef with the marinade and set aside 20-30 minutes.
- In the meantime, remove stalks from shiitake and slice the caps to about 3mm thick. Toss sliced caps with the sugar and set aside. (This helps to remove a ‘fishy/bitter’ flavour that the Chinese describe.)
- When ready to cook, heat the oil in a wok or saucepan to almost smoking on high heat. Add ginger, if using, for around 10 seconds before adding the beef. Stir-fry until most pieces are cooked to medium-well before removing beef from pan and setting aside.
- Add shiitake slices to the hot pan and toss until starting to brown before adding cabbage strips and tossing the whole lot until cabbage looks half wilted. Sprinkle in salt and toss evenly.
- Return beef to pan along with oyster sauce and stir-fry the whole lot until cooked. Serve with steamed rice.