Serves 4 – 5
Ingredients
• 1-2 tbsp. peanut oil
• 500g lean beef rump steak, cut across the grain in thin strips
• 1 brown onion, halved and thinly sliced
• 1 red capsicum, cut into short thin strips
• 125g baby corn, halved length ways
• 2 cups broccoli florets (bite size)
• 1 cup carrots, julienned
• 1 cup green beans, thinly sliced
• 1 cup shredded red cabbage
• 1 tbsp. water
• 2 tbsp. oyster sauce
• 1 ½ tbsp. soy sauce
• 2 garlic cloves, crushed
• ½ – 1 cup cooked rice, quinoa or rice noodles (per person)
• Heat a large wok over high heat. Once the wok is hot, add 1 tbsp. of oil and swirl to coat the wok.
• Once very hot, add 1/3 of the beef strips and stir-fry for 1-2 minutes or until beef is browned and just cooked. Transfer to a plate and repeat process for remaining two batches. Reheat the wok between each batch otherwise the wok’s heat will be lost and the meat will stew.
• Heat remaining oil in the wok over medium-high heat. Add vegetables and stir-fry for 2 minutes. Add the water cover and cook for 30-60 seconds or until vegetables just tender.
• Add soy sauce, garlic and oyster sauce to the wok. Toss vegetables well to combine. Add beef and toss until combined and heated through.
• Serve immediately over brown rice, quinoa or rice noodles that have been prepared as per packet directions.
• Stir-fries combine a rainbow of vegetables, which ensures your body receives the broad mix of vitamins, minerals and phytonutrients required to function optimally.
• Use pre-cut beef strips and a couple of stir-fry vegetable mixes from the supermarket if running short of time.