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By Colin Garrett, Colins Butchery Steak & Vegetables Stir Fry
- Prep time 15Min
- Cook time 15Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Rib Eye
- Serves 4
STEAK & VEG STIR FRY - By Colin Garrett, Colins Butchery
Ingredients
-
500 g scotch fillet trimmed, sliced into strips
-
2 tbsp olive oil
-
1 brown onion, sliced
-
2 carrots, sliced
-
2 red capsicum, diced
-
1 bunch broccolini, chopped
-
2 tbsp oyster sauce
-
2 tbsp kecap manis
-
Steamed rice, sliced spring onions and lemon wedges, to serve
Method
-
Place a large wok or large skillet over high heat and add half the oil to pan. Add beef strips and stir-fry for 1 minute, until strips are golden on the outside and still pink in the centre. Transfer to a heat-proof bowl.
-
Add remaining oil to the pan, along with the carrot, capsicum and broccolini. Stir-fry for 3 - 4 minutes. Add onion and cook a further 2 - 3 minutes, until veggies are tender-crisp.
-
Return beef to the pan, add oyster sauce and kecap manus, and toss to coat. Serve stir fry over steamed rice, with spring onions and lemon wedges.
Tips:
-
Switch Ribeye for rump steak or Oyster Blade
