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Beef Rump Stir-Fry
Beef Rump Stir-Fry

Ingredients

600g Saint Meat's Rump Steak, Sliced Thinly Into Strips
2 Bok Choy
200g Green Beans
2 Carrots
½ Bunch Spring Onions
1 Spanish Onion
1 Red Capsicum
½ cup Water Chestnuts, Sliced
2 tbsp Canola Oil
3 tbsp Oyster Sauce
1 tbsp Brown Sugar
50 ml Soy Sauce
1 tsp Corn Flour
¼ Bunch Coriander, Chopped

Method:

1. Cut the vegetables into even pieces so they cook through at the same time. Chop the bok choy roughly into 3 cm squares.

2. For the dressing, combine oyster sauce, soy sauce, sugar and corn flour. Mix to dissolve and set aside.

3. Place wok over high heat, add a little oil and fry the beef in 3 batches until browned. Place the cooked beef in a bowl and set aside after each batch is cooked.

4. Add remaining oil to the wok and cook onion for 1 minute; add carrots, capsicum and beans and cook for 2 minutes. Add bok choy and stir until slightly wilted, then return the beef to the pan and add dressing. 

Serve with coriander.