You will ask why this is sweet, spicy and smoky well the beef is marinated in a sauce that has some sugar the sauce has some "hot" sweet chilli sauce - bought by mistake and the smoky part if because I cooked the strips up the side of the wok till the had begun to brown and crisp.
Mr CLI was making comments from the lounge while I was cooking this that is smelt good. After the first mouthful he commented that it was wonderful and to make it again.
Beef Stir Fry
Marinade - 2 tbsps oyster sauce, 2 tbsps shaoxing wine, 1 tbsps cornflour, 2 tsps fish sauce, 2 tbsps hoisin sauce, 2 tsps sugar
Slice the rump into very thin strips add to marinade, stir leave while preparing vegetables.
750gm piece rump steak, 2 - 3 cups mixed vegetables sliced finely so they can cook quickly, I used red capsicum, carrots, celery, bean. I also used a small tin of water chestnuts, 1/2 red onion cut into 1 cm wedges, 2 cloves garlic either grated or chopped finely , 1 1/2 cups boiling water, 3 tbsps peanut or olive oil
Sauce - 2 tbsps oyster sauce, 1 tbsp cornflour, 2 tbsps light soy sauce , 1/4 cup water, 2 tsps sweet chilli sauce - as mine was hot only see a small amount, if you have the mild sauce you could use up to 1 tbsp of sauce
I mixed it in the bowl that had the meat marinating in, so that you can get all the marinade into the sauce as well.
Heat the oil in the wok til nearly smoking, add 1/3 of the meat spread over the base and sides. After 30 - 40 seconds turn over then shift to one side add another 1/3 of the meat repeat the cooking process, then add the last third. The beef should be slightly charred, but not dry or burnt. When you turn the last third of beef add the onion and garlic, toss together . Leave 30 seconds.
Add the vegetables, toss for 1 minute then add the water, cover and let steam/ cook 3 - 5 minutes or until the vegetables are cooked but still crisp.
Stir in the sauce it should thicken within 30 - 40 seconds.
Serve on a bed of steamed rice.