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Mary’s Peppered Beef & Vegetables

35 mins

2 cups (400g) jasmine rice

spray oil for cooking

500g rump steak, cut into thin strips

2 tsp freshly cracked black pepper

1 clove garlic, crushed

3 green onions (shallots), sliced

500g packet frozen mixed stirfry vegetables

1 bunch baby bok choy, coarsely chopped

¼ cup (60mL) oyster sauce

¼ cup (40g) blanched almonds, toasted

½ cup (20g) fresh coriander leaves

Step by step
  • 10 mins
  • 25 mins
  • 35 mins
    Time total
  • Instructions

    1. Cook rice in a large saucepan of boiling water for about 12 minutes or until tender. Drain well and keep warm.
    2. Spray a nonstick wok or frying pan with oil and heat on high. Stirfry meat and pepper in 2 batches for 2–3 minutes or until well browned and tender. Remove from wok.
    3. Reheat wok, spray with oil; add garlic and green onion and stirfry for 1 minute or until spring onion is soft. Add remaining vegetables and stirfry for about 5 minutes or until tender but still crisp; add oyster sauce and stir through.
    4. Return beef to wok and stir until heated through; stir in nuts and coriander leaves; serve immediately with rice.