The premium shortcut to a better stir-fry

Most stir-fry troubles start with the beef spending too long in the wok, toughening up while you wait for it to colour. Sirloin fixes that before you start. It's tender from the first slice, so the strips need only a minute over ferocious heat — which means the sugar snaps stay bright and snappy and the sauce goes glossy instead of stewed. Twenty-five minutes including the marinade, and one steak quietly stretches to feed four.

25 mins 4 servings Prep 15 minsCook 10 minsMain CourseChinese

Ingredients

  • 1 Your Farmer grass-fed sirloin steak (about 420g), fat trimmed, sliced thin across the grain
  • 1 tbsp soy sauce (for the beef)
  • 1 tsp cornflour
  • 1 tsp sesame oil
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce, extra (for the sauce)
  • 2 tbsp water
  • 2 tbsp peanut or other neutral oil
  • 2 cloves garlic, finely sliced
  • 1 thumb-sized piece ginger, cut into matchsticks
  • 3 spring onions, whites and greens separated, sliced
  • 200g sugar snap peas, strings removed
  • 1 tbsp toasted sesame seeds
  • Steamed jasmine rice, to serve

Instructions

Toss the sliced beef with the soy sauce, cornflour and sesame oil and let it sit 10 minutes while you prep everything else — once the wok's hot, there's no stopping to chop.

420g sirloin, sliced1 tbsp soy sauce1 tsp cornflour1 tsp sesame oil

Stir the sauce together in a small bowl: oyster sauce, extra soy and the water.

2 tbsp oyster sauce1 tbsp soy sauce2 tbsp water

Heat a wok over your fiercest heat until it's properly smoking. Add half the oil, then half the beef in a single layer — sear 60–90 seconds until just coloured, and remove. Repeat with the rest of the beef.

2 tbsp peanut oil

Add the garlic, ginger and spring onion whites to the wok and toss for 30 seconds until fragrant.

2 cloves garlic1 thumb ginger3 spring onion whites

Add the sugar snaps with a splash of water and toss 1–2 minutes — bright green and still snappy is the finish line.

200g sugar snap peas

Return the beef and any juices, pour in the sauce and toss for a final minute until everything is glossy and coated.

Scatter with the sesame seeds and spring onion greens and serve straight away over steamed jasmine rice.

1 tbsp sesame seeds

Appears in

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
From $176.67

Tender Beef, Fierce Heat, No Compromise

A stir-fry lives or dies in about four minutes, and the beef decides which. Tougher cuts need velveting tricks and forgiveness; sirloin needs neither. Cut from the striploin along the back, it's fine-grained and tender before the wok even gets involved — your only jobs are to slice it thin across the grain, keep the heat ferocious, and resist crowding the pan. A 20-minute stint in the freezer beforehand firms the steak enough to slice properly thin — the single best knife trick in stir-fry cooking. The light cornflour toss is cheap insurance, helping the strips brown rather than leak juice into the wok. Your Farmer® sirloin is 100% grass-fed, and lean grass-fed beef rewards exactly this kind of fast, hot cooking. It's the Pack C steak in our grass-fed beef CSA share — and sliced into a stir-fry, it's the most economical thing a premium steak can do: feed four from 420g.

Swaps and Variations

Rump swaps in with barely a change; topside works too if you slice it extra thin and give it the full 10-minute marinade — the same logic that drives our topside and broccolini stir-fry. Vegetables are whatever's crisp: snow peas, broccolini cut small, capsicum strips. A tablespoon of jarred black bean sauce in place of the oyster sauce takes the whole dish somewhere saltier and deeper, and a sliced red chilli with the garlic wakes everything up. Doubling for a bigger table? Don't double it in the wok — cook two full rounds and combine at the end, or the second half stews. For the full temperament chart of every cut in the share, the every-cut guide has you covered.

Storage and Leftovers

Leftovers keep in an airtight container in the fridge for 2–3 days. Reheat fast in a hot wok or pan — a slow microwave warm-through overcooks the beef and softens the sugar snaps. Cooked and cooled with fresh rice, it packs into a very respectable lunchbox; just cool the rice quickly and refrigerate it promptly. Freezing isn't worth it here — the sugar snaps surrender their snap, and the snap is the point.

Frequently asked questions

Why cook the beef in two batches?

A home burner can't hold wok temperature under 400-odd grams of cold beef. Overload it and the meat stews grey in its own juice instead of searing. Two quick batches keeps the pan fierce and the beef browned.

Do I need a wok?

No — your widest, heaviest frypan works. It holds less heat than a wok, so cook the beef in three smaller batches rather than two and keep everything moving.

My beef always turns grey and watery. What am I doing wrong?

Almost always one of three things: the pan wasn't properly smoking-hot, the beef went in wet, or too much went in at once. Dry the slices, get the wok genuinely hot, and give the meat room.

Can I use frozen peas or other vegetables?

Snow peas and broccolini are the best direct swaps. Frozen peas work in a pinch — add them straight from frozen in the final two minutes. Anything watery like zucchini will loosen the sauce, so add a touch less water.

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Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.

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Reserve your share — or try a pack

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Vendor:Savill Family Pastoral

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