Wok-fried Cape Grim bavette with broccolini and oyster sauce

Wok-fried Cape Grim Bavette with broccolini and oyster sauce


Serves: 4

Sliced against the grain, bavette and skirt are some of the best meat cuts for wok-frying. Here, the strong, beefy flavour is lifted with oyster sauce. At $2.88 a serve (yes, I costed it) this meal is great value, quick and delicious.


Blue Triangle Cape Grim 500g bavette or skirt, thinly sliced against the grain
Blue Triangle 2 tbsp peanut oil
Blue Triangle 1 large bunch broccolini, cut on an angle into 5cm lengths
Blue Triangle 3 slices ginger, bruised
Blue Triangle 3 cloves garlic, roughly chopped
Blue Triangle 4 thick spring onions, cut into 5cm lengths
Blue Triangle ¼ cup oyster sauce
Blue Triangle 1 tbsp soy sauce
Blue Triangle ½ tsp sugar
Blue Triangle 2 tbsp water
Blue Triangle 1 tsp cornflour mixed with 1 tbsp cold water

Meat marinade
Blue Triangle 1 tbsp soy sauce
Blue Triangle 1 tbsp Shaoxing wine
Blue Triangle 1 tsp sesame oil
Blue Triangle ½ tsp cornflour
Blue Triangle a pinch of white pepper



  1. Combine the beef with the meat marinade ingredients and marinate for at least 10 minutes.
  2. Heat about a cup of water in the wok until boiling, add dash of oil and blanch the broccolini for about one minute until it is bright green and slightly softened. Drain and set aside until ready to fry.
  3. Drain the water from the wok and dry the wok over the flame. Add about two tablespoons of oil and add the ginger, then the garlic to the oil, then the spring onion and fry until it is softened. Scoop the onion, ginger and garlic out of the oil and add to the broccolini.
  4. Using the flavoured oil left in the wok, fry the beef in batches until well browned. Return all the ingredients to the wok and toss together. Add the oyster sauce, soy sauce, water and sugar and toss to coat.
  5. Slowly drizzle the cornflour mixture into the wok while tossing until the liquids thicken and cling to the ingredients. Immediately remove to a plate, rest for a moment and serve.
Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

I bought a Cape Grim Sirloin after watching Ask the Butcher. The butcher was Dawson Road Butchery and he cut it up for into 8 steaks, it was the most beautiful steak I have ever eaten, thank you for your wonderful product!

Suzie, Wandal, QLD

Instagram Feed

Restaurants & Retailers

Beef Australia 2018

Beef Australia 2018

True South Black Rock, VIC

True South
Black Rock, VIC

Circa, 2 Acland St St Kilda

Circa, 2 Acland St
St Kilda

Noosa Boathouse Noosaville

Noosa Boathouse

Prince Alfred - 355 Bay St, Port Melbourne VIC

Prince Alfred - 355 Bay St, Port Melbourne VIC

Our Farmers

Stephen Pilkington

Stephen Pilkington

Jackie Marshall

Jackie Marshall

Richard Nicholls

Richard Nicholls

Charles Henry Rothwell


Dallas & Jenny

DJ & JJ House
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
Adam Liaw