Sizzling Steak Stirfry

bowl Serves 4-5


  • Marinade
  • 1 large piece of 3cm thick lean Quality Mark Beef Rump Steak
  • 2 Tbsp Oil
  • 1 Tbsp HP or Worcestershire sauce
  • 1 Tbsp Brandy (or cooking wine)
  • Few drops Sesame Oil
  • Vegetables
  • 1 Onion, peeled and roughly chopped
  • ½ Cauliflower, cut into florets
  • 150g Green Beans or Snow Peas, trimmed
  • 2 cloves Garlic, peeled and sliced
  • Sauce
  • ½ cup Campbell’s Real Stock, Beef
  • 2 Tbsp Tomato Sauce
  • 1 Tbsp Oyster Sauce
  • 2 tsp HP sauce
  • 1 tsp Cornflour
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  • Mix all the marinade ingredients together and place in a resealable bag with the steak. Massage to coat the steak and rest for 30 minutes or refrigerate overnight.

  • Grill the steak on a hot BBQ or in a well-oiled, hot frying pan for 5-6 minutes each side. Transfer to a plate to rest while cooking the vegetables.

  • Heat a dash of oil in a large frying pan or wok and quickly stir-fry the onions, cauliflower florets, green beans or snow peas, and garlic over a high heat until the vegetables are crisp-tender.

  • Stir together the sauce ingredients and pour into the pan, tossing over a high heat until thickened. Slice the beef thinly across the grain and add to the vegetables.

  • Serve over steamed rice or noodles.

  • Recipe Courtesy of Beef + Lamb New Zealand,

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