Beef Eye Fillet Stir-Fried with Pineapple, Mushrooms, and Cherry Bell Pepper

Ingredients

• 1 pack Silver Fern Farms Beef Eye Fillet Steaks
• 1 clove garlic, finely chopped
• 3cm ginger, finely sliced
• ¼ large onion, chopped
• 1 cherry bell pepper, or capsicum, chopped
• ½ pineapple, chopped
• 3 white button mushrooms, quartered
• 3 Shanghai bok choy, quartered
• Steamed jasmine rice, for serving

Marinade:

• ¼ tsp baking soda
• 1 Tbsp light soy sauce
• 1 tsp sesame oil
• ½ tsp ground white pepper
• ½ tsp pepper
• 1 tsp cornflour

Stir-Fry Sauce:

• 1 Tbsp oyster sauce
• 1 Tbsp rice wine vinegar
• 1 Tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp Sichuan pepper, ground
• 1 tsp pepper
• 1 tsp cornflour
• ½ tsp white sugar

Method

Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins. Finely slice across the grain.

Combine beef with marinade ingredients and leave for 1 hour.

To prepare the stir-fry sauce, combine all ingredients together in a small bowl and set aside.

Bring a large non-stick fry pan to med-high heat and drizzle with oil. Add beef and marinade, cook until the beef is starting to brown, remove from the pan.

Add garlic, ginger, and onion to the pan and fry for 8-10 mins, until fragrant and the onion has softened.

Add mushrooms and cherry bell pepper. Cook for 5 mins, then add the beef and the sauce to the pan. Cook for 5 mins, then add pineapple.

Steam the bok choy, drizzle with soy sauce, and serve with the beef and rice.