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asian beef with vegetables stir fry
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Asian Beef with Vegetables Stir Fry

Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Asian
Keyword: beef, stir fry, vegetables
Servings: 2


Sauce Ingredients

  • 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

Stir Fry Ingredients

  • 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 bean sprouts
  • Small bunch scallions sliced


  • Mix the ingredients for the sauce in a small bowl and set aside.
  • 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.
  • 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.
  • 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.
  • 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 bean sprouts and cook for a further 2-3 minutes until the mung bean sprouts are heated through, but still crunchy.
  • Serve over rice or noodles. Garnish with sliced scallions.