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Beef and white nectarine stir-fry

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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


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.


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.