30 minutes, one pan, a genuinely excellent weeknight dinner
Your topside arrives as thin steaks, which makes it ideal for stir-fries — just cut them across the grain into strips and you have tender, quick-cooking beef ready for the wok. The key is to keep the strips even, cook them fast, and not overcrowd the pan. Everything else takes care of itself.
Combine the marinade ingredients and toss through the beef strips. Set aside for a minimum of 15 minutes while you prep the vegetables (up to 30 if you have the time).
460g topside steaks2 tbsp soy sauce1 tsp cornflour1 tsp grated gingerMix all sauce ingredients together in a small bowl, including the cornflour slurry. Set aside.
3 tbsp oyster sauce1 tbsp soy sauce1 tbsp Shaoxing wine1 tsp cornflour + 3 tbsp waterHeat the wok over the highest heat until smoking. Add 1 tbsp oil.
1 tbsp neutral oilCook the beef in two batches — spread in a single layer, do not touch for 30 seconds, then stir-fry for 1 minute. Remove and set aside.
Add remaining oil. Stir-fry the garlic and sliced ginger for 20 seconds.
1 tbsp neutral oil3 cloves garlic5cm gingerAdd the broccolini and capsicum. Stir-fry for 2–3 minutes until just tender-crisp.
2 bunches broccolini1 red capsicumReturn the beef. Pour the sauce around the edge of the wok and toss everything together until the sauce thickens and coats everything.
Add the spring onions and toss through. Serve immediately over steamed rice.
2 spring onionsIn every beef share — Topside Steaks (~460g)
💡 Freeze your topside steaks for 20–30 minutes before slicing — the partially frozen meat is firmer and much easier to cut into thin, even strips. Aim for about 3–4mm thickness, always against the grain.
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