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 Worcester sauce
  • 1 Tbsp brandy (or cooking wine)
  • few drops sesame oil
  • Vegetables
  • 1 onion, peeled and roughly chopped
  • 1/2 cauliflower, cut into florets
  • 150 g green beans or snow peas, trimmed
  • 2 cloves garlic, peeled and sliced
  • Sauce
  • 1/2 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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  • 1. 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.

  • 2. 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.

  • 3. 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.

  • 4. 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.

  • 5. Serve over steamed rice or noodles.

  • Recipe Courtesy of Beef + Lamb New Zealand,

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