Ingredients
500 g | beef rump |
2 tbsp | vegetable oil |
2 | firm white nectarines (or plums or apricots), halved and stones removed |
2 tbsp | maple syrup or honey |
1 | medium red capsicum, cut into thin strips |
100 g | broccoli, cut into pieces |
0.25 cup | plum sauce |
0.25 cup | bottled apple sauce |
en choy leaves or baby spinach leaves for garnish |
Method
1 | Slice the beef into thin strips and season with ground pepper and salt. Add half of the oil to the beef strips and mix well. |
2 | Cut the nectarines into wedges, marinate in maple syrup. Place a medium saucepan half-filled with water on the cooktop, bring to the boil. |
3 | Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch. While beef cooks blanch the vegetables in the boiling water, rinse and drain. |
4 | Add the nectarines and their marinade to the wok. Stir-fry for 1 minute. Add the remaining oil and the drained vegetables, then stir-fry for 30 seconds. Add the plum and apple sauce, stir-fry for 30 seconds. Return the beef to the wok, toss until combined and serve. Garnish with en choy leaves or baby spinach leaves. |
Tips
1 | En choy leaves can be purchased through Asian grocers or some large greengrocers. It is easily identified by its dark red and bright green leaves. |
2 | Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks. |
3 | When stir-frying meat, wait at least 30 seconds before tossing so that the meat has a chance to sear and become brown. This gives the meat a great colour and flavour. |