Porterhouse Steak & Vegetable Stirfry with Ginger, Garlic & Soy
  • Prep time: 20 minutes
  • Calories: 360
A tasty, quick and easy stirfry packed full of vegetables and flavour. With a blend of soy, oyster sauce and chinese cooking wine, we think you might be in for some midweek magic! Cooking Tip: Adding and cooking the beef in batches is very important when browning it. If you add too much meat at once, the pan (or wok) will lose its heat and the meat will stew and become tough.
  • 1 of Brown Onion
  • 2 of Garlic Clove
  • 1 of Ginger
  • 120 g of Snow Peas
  • 300 g of Porterhouse Steak (Thick-Cut)
  • 100 g of YPI Stir Fry Sauce
  • 2 12 Tsp of Chinese 5 Spice & Cornflour

Prepare Ingredients:

Peel and cut 34 of the onion into 1 cm wedges (you will have left over). Peel and thinly slice the garlic and ginger. Trim the ends and remove the thin string from the snow peas. Pat dry steak with paper towel, season both sides with salt. Cut steak into 1 cm strips, sprinkle over Chinese five spice & cornflour and toss well.

Heat Pan or Wok & Add Beef:

Heat a large high sided frypan (or wok) over high heat. Once hot, add peanut or vegetable oil and carefully swirl around to coat the pan. Heat until very hot. Add half the beef strips, stir fry for 1-2 minutes or until beef is browned and just cooked. Transfer to a plate. Repeat with the remaining beef, cooking in batches. Remove beef and set aside.

Cook Aromatics:

Heat a little more oil in the pan over medium heat. Add the onion, ginger and garlic, then stir fry for 1 - 2 minutes, until fragrant.

Add Veg:

Add the stir fry veg, cook for 2-3 minutes more, or until the vegetables are just tender.

You Plate It:

Add the YPI stir fry sauce and toss until well to combine. Add the beef, including the juices from the pan, and combine until heated through and cooked to your liking. Serve immediately. Season to taste. Enjoy!