Asian Beef with Vegetables



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I’ve got a real thing for Asian food, and this meal hits the spot completely.

Ready in 20 minutes, it’s perfect as a quick mid-week meal or you can save it for the weekend as a great alternative to take-out.

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The steak is dusted in cornstarch and fried until crisp on the outside – but still juicy on the inside. Then it’s all thrown together with crunchy vegetables and a sweet and spicy sauce.

I like to make an extra-large batch of this, then save some leftovers (drain off any excess sauce, then cover and refrigerate) and serve with a pile of baby spinach or pea shoots for a great salad the next day.

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If you’re cooking for kids, you can leave out the sweet chilli sauce initially. Simply dish up the kid’s portions first, then stir in a dash of chilli sauce before serving to the adults.

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Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min


  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp dry sherry or Chinese rice wine
  • 1 tbsp soft brown sugar
  • 2 tbsp sweet chilli sauce


  • 1/4 cup vegetable oil
  • 1/2 lb rump steak, cut into slices against the grain
  • 1 heaping tbsp cornstarch seasoned with 1/4 tsp salt and 1/4 tsp black pepper
  • 2 mushrooms, sliced
  • 1 red bell pepper, deseed and sliced
  • 1 cup snow peas
  • 2 cloves garlic, peeled and minced
  • 1 thumb-sized piece ginger, peeled and minced
  • 1 cup mung bean sprouts
  • Small bunch scallions, sliced


  1. Mix the ingredients for the sauce in a small bowl and put to one side.
  2. Heat the oil in a wok or a large frying pan until very hot. Dredge the steak slices in the seasoned cornstarch then carefully place them into the hot oil (it will spit, so watch out)
  3. Fry for 5-6 minutes, moving around the wok a few times, until the steak is well seared, then remove from the pan and place in a bowl to rest.
  4. Discard all but 2 tbsp of the oil and fry the mushrooms, bell pepper, snow peas, garlic and ginger for 2-3 minutes on a medium heat.
  5. Turn the heat up high and pour in the sauce. Bring to the boil and then simmer it for a 2-3 minutes until it reduces slightly. Add in the cooked steak and mung bean sprouts and cook for a further 2-3 minutes until the mung bean sprouts are heated through, but still crunchy.
  6. Serve topped with sliced scallions, either on it’s own or with rice or noodles.
Servings: 2
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Hi, I’m Ashley & I’m so happy you’re here!

Ashley is the founder of CenterCutCook and a former teacher that now spends her days in the kitchen so that she can share her favorite recipes with you!