Stir-fried Beef with Native Salt & Pepper

Photo By Rob Palmer

Stir-fried Beef with Native Salt & Pepper

Serves 2-3,

Native ingredients: macadamia oil, native greens (warrigal greens, karkalla, sea purslane, saltbush, pepper berry, pepper leaf.

Ingredients

• 2250 g beef fillet, thinly sliced

• 2 tablespoons Shaoxing wine

• 1 tsp KARKALLA native salt & pepper mix

• 1 tsp light soy sauce

• 1 tsp cornflour

• 2 tbsp macadamia oil

• 3 garlic cloves, finely chopped

• 1 tsp fresh ginger, finely grated

• 200 g mixed native greens, such as warrigal greens, sea purslane, karkalla & saltbush

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• 2 tbsp water

• 2 tsp KARKALLA native salt & pepper mix

• 40 g roasted macadamias, roughly chopped

• ½ teaspoon sesame oil

Method

1. Place the sliced beef in a bowl with the Shaoxing wine, KARKALLA native salt & pepper mix, soy sauce, cornflour and macadamia oil. Toss well and set aside for 15–20 minutes.

2. Mix the soy sauce, oyster sauce and Shaoxing wine in a small bowl.

3. Heat 1 tablespoon of macadamia oil in a wok or large frying pan over high heat. Add the beef and stir-fry for 30–45 seconds, until lightly browned. Remove and set aside.

4. Add the remaining oil to the wok. Add the garlic and ginger and stir-fry for 10–15 seconds. Add the greens and toss over high heat for 1–2 minutes, until just wilted.

5. Pour in the sauce and toss for about 20 seconds until hot and slightly glossy.

6. Return the beef to the wok and add the macadamias and native salt & pepper. Toss for another 30 seconds, then remove from the heat.

7. Drizzle with sesame oil and serve immediately with steamed rice or noodles.