Sizzling Beef and Vegetable Stir Fry

There is something intriguing and quite exciting about ordering an asian dish described as "sizzling". Even as I young girl I have always been fascinated by this style of serving dish. I love the moment when it is brought to the table by the waiter. The sizzling noise, the raising steam and the wafting aroma teases the tastebuds even before you start to eat.

The idea of the cast iron sizzle plate is quite simple. To achieve the exciting sizzling sound when serving, place the platter in a hot oven approximately 8 -10 minutes until plate is hot. When ready to serve place the iron plate on the wooden trivet and then arrange cooked foods on top just prior to serving with a touch of cooking oil, sherry or even water.

Please note: this dish is actually quite a large serving so we did need two sizzle plates and we did not double the recipe and I will tell you that it was all eaten. The dish was full of flavour, not only from all the fresh vegetables but from the marinade sauce which was pleasant, noticable but not overpowering.

Sizzling Beef and Vegetable Stir Fry

Serves: 4

Points per serve: 5pts

1 teaspoon sesame oil

2 tablespoons sherry

4 tablespoons soy sauce

2 tablespoon sweet chilli sauce

1 tablespoon tomato ketchup

2 cloves garlic, crushed

2cm piece fresh ginger, grated

1/2 teaspoon chinese five spice

500 grams lean beef strips

cooking spray

1 brown onion, sliced

1 carrot, peeled and sliced on diagonal

1 red capsicum, diced

1 bunch brocollini, trimmed and cut into 3cm lengths

200 grams baby corn spears

1 bunch baby bok choy, rinse and roughly chopped

200 grams fresh bean sprouts

1 teaspoon water

Preheat oven to 350 degrees Celsius.

Place sizzle plate in oven for at least 10 minutes.

In a large bowl combine sesame oil, sherry, soy sauce, chilli sauce, tomato ketchup, garlic, ginger and chinese five spice. Add beef, mixing well and allow to marinate, covered, in the refrigerator for at least 30 minutes.

Coat a large wok with cooking spray and heat over high heat.

Using a fork, lift the beef from the marinade and add to the wok, reserving remaining marinade. Stir fry for 2 - 3 minutes until browned all over but not overcooked. Remove from pan and set aside.

To the same wok add onions, carrot, capsicum and brocollini. Reduce heat and stir fry for 3 - 4 minutes. Add corn spears and stir fry for a further 2 minutes. Return the beef to the wok along with reserved marinade, bok choy and bean sprouts. Stir fry for 2 minutes or until all ingredients are sizzling hot and sauce is bubbling.

Carefully remove sizzle plate from oven and place on wooden trivet. Quickly, and carefully, transfer stirfry to sizzle plate, drizzle with water. Be careful of the steam and any spits from the sizzling sauce whilst carrying and placing on the table.


(click here for a printable version of this recipe)