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Beef stir-fry with capsicum and snow peas



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Cook Time



500 gbeef rump
2 tbspoil
250 gsnow peas
1small red capsicum, thinly sliced
1small yellow or green capsicum, thinly sliced
2 tbspoyster sauce
1 tbspsoy sauce
a handful of bean sprouts, trimmed (optional)


1Cut the beef across the grain into thin strips, then add a little of the oil to the beef. Mix well.
2Cut the beef across the grain into thin strips, then add a little of the oil to the beef. Mix well.
3Reheat the wok, add remaining oil and heat. Add the snow peas and capsicum and stir-fry for 2-3 minutes. Add the combined oyster and soy sauces, stir-fry to mix. Return the beef to the wok, toss to combine. Transfer to serving plate, sprinkle with bean sprouts. Serve with rice and soy and chilli sauce if desired.
4Beef cuts for stir-fries Prepare your own stir-fry strips from these beef cuts: rib eye/scotch fillet, fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade and topside steaks.


Add oil to the beef rather than adding oil to the wok you'll use less oil, and the meat will brown well. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat strips.
Heat the wok or pan to hot before adding the beef. The beef should sizzle as it hits it. Too much meat in the wok at one time will cause the beef to steam in its own liquid, making it chewy and grey. Cooking the beef in two batches, about 250g each batch (or three depending on the size of your pan) allows it to brown quickly without becoming tough or drying out. Reheat the wok between batches.
Delicious stir-fry vegies include, Asian greens, broccolini, asparagus, baby corn, sugar snap peas, snow peas, bean sprouts and strips of capsicum, carrots and beans. When you stir-fry vegetables heat the oil until it's hot enough to sizzle a piece of onion or spring onion. Reduce the heat a little if you add garlic and ginger, to stop them burning. Stir-fry for just a few seconds then add the next ingredient. Your nose will tell you if you've got the timing right. Let the heat remain at high throughout cooking.

Recipe suggessions based on what you have in your fridge.

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