Porterhouse Steak & Vegetable Stirfry with Ginger, Garlic & Soy

Prepare Ingredients:

Peel and cut ¾ 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 pan (or wok) over high heat. Once the pan is hot, add peanut or vegetable oil and carefully swirl around to coat the side of the pan. Heat until very hot. (TIP: It is important to heat the pan before adding the oil, otherwise the oil can end up overheating and burning). Add half the beef strips and stir fry for 1 - 2 minutes or until the beef is browned and just cooked. Transfer to a plate. Repeat with the remaining beef, cooking in batches. Remove beef from the pan 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!