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Steak & veg Stir Fry

  • Meat Beef
  • Cut Rump

Provided by Colin Garret, Colin's Butchery, Zetland, New South Wales

Ingredients

Ingredients

  • 500g rump 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 kecap manus
  • Steamed rice, sliced spring onions and lemon wedges, to serve

Preparation

Method

  1. 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.
  2. 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.
  3. Return beef to the pan, add oyster sauce and kecap manus, and toss to coat. Serve stir fry over steamed rice, with spring onions and lemon wedges.

 

Tips;

  • Switch rump steak for scotch fillet.