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BHA Newsletter February 2019 Home / BHA Newsletter February 2019

BHA Newsletter February 2019
  • 1 -Feb

BHA Newsletter February 2019

The Australian Banking Royal Commission Outcome

Governments never undergo a thorough investigation into their mates business activities unless they know the outcome ahead of time. There was no surprise in the Banks fraudulent behaviour and criminal acts and the ineffective Royal Commission report into the Australian Banking systems activities.


Denise Brailey first made the public aware of the Banks bad behaviour back in the early nineties after the last Banking crisis and stock market crash and again in 2008 GFC. The scapegoats back then were the Finance Brokers, the banks were just not to blame. Today the same story is being told the Finance Brokers and this time Insurance and Financial Planners are to blame not the Bankers. They will get a free pass and a bonus for all the effort in making money. The how does not come into their thinking just the how much. It is time to change the current Banking system the old way has shown us how dishonest it is.
As a young man I had a passion for food and trained as a Chef working in Perth’s five star hotels – Sheraton Hotel, Hilton Hotel, Hyatt Regency Hotel and the Nikko Hotel in Dusseldorf Germany. Upon my return to Perth I had a number of executive Chef positions before following another passion commencing a new career in 1989 in Commercial Real Estate”

Beef Vegetable Stir Fry

  • For the beef and marinade:
  • 12 ounces Sirloin steak, sliced ⅛-inch thick into 2- to 3-inch pieces
  • 1 teaspoon light soya sauce
  • 1 teaspoon Sesame oil, ginger, garlic, salt, pepper to taste
  • 1 teaspoon corn starch2 teaspoons vegetable oil
  • 1 teaspoon white wine or vinegar
For the rest of the dish:
  • 4 cups (250 grams) bok choy, cut into 1×3-inch pieces, washed and drained
  • ¾ cup (50 grams) mushrooms, washed and drained
  • ¾ cup (65 grams) sugar snap peas or snow peas, washed and drained
  • ¾ cup carrots cut julienne
  • ¾ cup red, yellow, green capsicum julienne
  • 1 onion
  • ½ cup warm water or beef stock
  • ¼ teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon oyster sauce
  • ¼ teaspoon brown sugar
  • 3 tablespoons peanut oil
  • ½ teaspoon minced ginger
  • 2 cloves garlic, finely minced
  • 1 tablespoon cooking white wine or Chinese wine if you have it.
  • Corn starch slurry (2 teaspoons corn starch mixed with 1 tablespoon water)
  1. Mix together the marinade ingredients listed above with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
  2. In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
  3. Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beefin one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
  4. Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the wine.
  5. Next, add the onion, snap peas, capsicum, carrots, mushrooms and cook for 2 minutes then the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the centre of the wok.
  6. When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok–this gets you that wok hay flavour!
  7. Pour the corn starch slurry in the centre of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce.There should not be any standing sauce – everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
  8. Turn off the heat and transfer your beef vegetable stir-fry to a serving plate.
  9. You can also dish it out individually on a bed of rice or noodles for a great one-plate meal.Served with Rice Boiled or Pilaf or Rice noodles or Egg Noodles

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