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Steak Type:
Rump Steak
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Beef Stirfry Recipe
Serves 4
STIR FRY
500g Beef Steak Stir Fry Strips
1 cup petit pois
1/2 cup carrot strips
1 chopped red pepper
1 large onions, roughly chopped
1/4 cup beef stock
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
2 sliced garlic cloves
2 tsp sesame oil
1 tsp grated fresh ginger
1 tsp cornflour
1/2 tsp chilli flakes
2 tbsp vegetable oil (for cooking)
MARINADE
1 finely sliced garlic clove
1 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sesame seeds
1/2 tsp Chinese 5 spice
1/4 tsp black pepper
Cooking
Combine marinade ingredients in bowl and add Beef Steak Stir Fry Strips. Rest for 15 minutes.
Heat 1 tbsp vegetable oil in large pan or wok over HIGH heat. Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides. Depending on the size of your pan, you may need to do this in batches. Remove steak to plate.
Heat remaining 1 tbsp vegetable oil, then add peas, carrots, peppers and onion. Cook by stirring often for 2-3 minutes.
Whisk together stock, soy sauce, honey, rice vinegar, garlic, sesame oil, fresh ginger, cornflour, and chilli flakes. Add steak and sauce to wok/pan, stirring to combine. The sauce will thicken.
Serve with basmati rice or noodles!
Nutrients
(Typical per 100g)
Energy: 1052 kJ/ 253 kcal
Fat: 19.8g, of which saturates: 8.9g
Carbohydrate: 0g, of which Sugars: 0g
Protein: 18.8g
Salt: 0.13g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
