Sizzling Steak Stirfry

Name: Sizzling Steak Stirfry
Yield: 4-5
Ingredients: 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

Serves 4-5

Stirfry Steak

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Ingredients

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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How to Chop an Onion

Method

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, www.recipes.co.nz