I have mentioned countless times on this blog that I could not resist a bargain. Whether it is a cheap strawberry punnet or a pair of shoes that I probably can do without, as long as the prices are good, I am all over them ha! Lately, I have been a regular customer at Aldi Australia especially the Wednesday and Saturday where the specials are really amazing. Between my beloved and I, we have bought a brand new microwave oven, the transparent glass kettle, sweaters, T-shirts, plates, an egg cooker (which is still in the box), mirrored jewellery cabinet, double wall glasses…whole bunch of random stuff basically.
Now how is this related to my barbecue beef stir fry?
Well this dish is somewhat a product of my recent purchases from Aldi Australia which were the 4 Ingredients cookbooks and the Sweet Baby Ray’s Barbecue Sauce. I was trying to find inspirations of how to use up 3 bottles of the barbecue sauce which may or may not an impulse purchase. *wink* Considering it is only the two of us, 3 bottles are excessive. I wish we are the type who puts barbecue sauce on everything. I’m also thinking about making beef ribs with them. Sweet, sticky and slightly caramelised meat on bones, well it sounds really good to me. Until then, here is a simpler way to use up the excess sauce I currently have on hand.
Asian Inspired Savoury & Sticky Barbeque (Barbecue) Beef
(tweaked from 4 Ingredients 2 by Kim McCosker & Rachael Bermingham)
What you’ll need for 2 servings with rice:-
- 1 tbsp sesame oil + extra drops
- 1 cup barbecue (bbq) sauce (I used Sweet Baby Ray’s)
- 300g beef, thinly sliced
- 1 tsp sesame seed
- Cooking oil
- A bunch of baby bok choy, washed and cut into half
- A pinch of salt
- A tsp soy sauce (or to taste)
and allow for at least 20 – 30 minutes of marination time
To marinate the beef, pour 1 tbsp sesame oil into your measuring cup and swirl it around (this will help the bbq sauce to slide off easily if you wish to measure the sauce before mixing the beef). Then add the sesame oil and bbq sauce to the beef and mix it around so all the beef slices are evenly coated with the sauce. Allow the beef to marinate for at least 20 – 30 minutes or even better, overnight.
When you are ready to cook the beef *, first add the sesame seeds onto a non-stick pan and toast them over low-medium heat until golden brown and you can smell the toasted sesame seeds. Set them aside on a plate.
In the same pan, add some cooking oil and saute the bok choy with a pinch of salt until the bok choy are slightly soften. Finish off with a drop of two of sesame oil and set aside on a plate.
Then add in the marinated beef to the pan (I would avoid putting oil at this point as the sauce will splatter even more) and cook over high heat on one side (try not to turn until the bottom side down of the beef slices until they turned opaque) and flip the beef slices to cook another side. Finish off with 2 to 3 drops of sesame oil.
To serve, arrange the bok choy on a plate and transfer the barbecue beef on the same plate. Sprinkle with the toasted sesame seeds and serve with rice.
* If you marinate the beef overnight in the fridge, remember to bring the beef to room temperature before cooking it.