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Beef stir-fry with capsicum and snow peas

Beef stir-fry with capsicum and snow peas

Serves

4

Prep Time

10

Cook Time

8

Ingredients

500 g beef rump

2 tbsp oil

250 g snow peas

1 small red capsicum, thinly sliced

1 small yellow or green capsicum, thinly sliced

2 tbsp oyster sauce

1 tbsp soy sauce

a handful of bean sprouts, pimmed (optional)

Method

  • Cut the beef across the grain into thin sliips, then add a little of the oil to the beef. Mix well
  • Cut the beef across the grain into thin sliips, then add a little of the oil to the beef. Mix well
  • Reheat 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. liansfer to serving plate, sprinkle with bean sprouts. Serve with rice and soy and chilli sauce if desired
  • Beef cuts for stir-fries Prepare your own stir-fry sliips from these beef cuts: rib eye/scotch fillet, fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade and topside steaks

Tips

  • 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 sliips
  • 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 sliips 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
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