INGREDIENTS
500g rump steak, trimmed, sliced into strips
2 tbsp olive oil
1 brown onion, sliced
2 carrots, sliced
2 red capsicum, diced
1 bunch broccolini, chopped
2 tbsp oyster sauce
2 tbsp soy sauce
Steamed rice, sliced spring onions and lemon wedges, to serve.
METHOD
- Place a large wok or large skillet over high heat and add half the oil to pan. Add beef strips and stir-fry for 1 minute, until strips are golden on the outside and still pink in the centre. Transfer to a heat-proof bowl.
- Add remaining oil to the pan, along with the carrot, capsicum and broccolini. Stir-fry for 3–4 minutes. Add onion and cook a further 2–3 minutes, until veggies are tender-crisp.
- Return beef to the pan, add oyster sauce and soy sauce, and toss to coat. Serve stir fry over steamed rice, with spring onions and lemon wedges.
TIPS
- Stir fry strips or scotch fillet would also work well in this recipe.
- Switch steamed rice for noodles.
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