Asian Marinated Stir-fried Beef


Asian Marinated Stir-fried Beef

With lightly crunchy baby vegetables, mushrooms and peppers


  • 500 g Rump steak, thin strips
  • Salt and freshly ground pepper
  • ¼ Cup low-sodium soy sauce
  • 1 Red chilli pepper, seeded and
  • fi nely chopped
  • 2 Teaspoons sugar
  • 2 Tablespoons freshly squeezed
  • lime juice (1 – 2 limes)
  • 2 Tablespoons Flora Regular
  • 2 Cloves garlic, grated
  • 1 Bunch spring onions, thinly sliced


  • 500 g Fresh mushrooms, sliced
  • 250 g Snow peas, sliced in half
  • length ways
  • 250 g Baby corn, sliced into
  • 4 lengthways
  • 1 Red bell pepper, thinly sliced

Preparation  (6 – 8 servings)

  1. Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chilli pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
  2. In a large wok over medium-high heat, heat the Flora Regular, add the beef and cook, stirring, until cooked through, 3 – 5 minutes.
  3. Remove the beef from the wok and set aside. Allow the liquid in the pan to reduce until thickened – about 4 minutes. Add the garlic and spring onions and cook 1 minute more. Add the mushrooms and cook for 2 – 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes.
  4. Return the beef to the wok and toss to combine.
  5. Serve with noodles or basmati rice.