This is a deliciously spicy stir fry and is a tasty mix of beef and vegetables. Use rump steak if you want to go for a more expensive version or a lean casserole steak for a cheaper meal. You can use any vegetables of your choice. Serve with rice or noodles.
- 350g rump or lean casserole steak
- 1 tbsp cornflour
- 1 tsp sesame or vegetable oil
- 1 red pepper, deseeded and cut into strips
- 1 green pepper, deseeded and cut into strips
- 2 sticks celery, sliced
- 4 spring onions, sliced
- 1 clove garlic, crushed
- 2.5cm piece fresh root ginger, cut into very fine strips
- 120ml beef stock
- 2 tbsp soy sauce
- 2 tbsp sherry or Chinese rice wine
- 2 tsp soft, light brown sugar
Trim the beef of any excess fat and cut into thin strips across the grain of the meat.
Toss the meat in cornflour and coat thoroughly, shaking off any excess.
Heat the oil in a wok, frying or sauté pan and add the beef. Stir fry over a high heat for 3 minutes until just cooked.
Remove the beef from the pan, set aside and keep warm.
Add the peppers, celery, onions, garlic, ginger and stock. Cover and simmer for 3 minutes.
Remove the lid and continue to cook, stirring continuously until the stock has reduced to about a couple of tablespoons.
Mix together the soy sauce, sherry or rice wine and brown sugar and add to the wok with the beef. Stir fry for 2 – 3 minutes. Serve with rice or noodles.
This recipe can be made with pork or lamb as well as beef. You can also use any leftover beef from a Sunday roast as an alternative.