Sizzling Steak Stir-fry
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Sizzling Steak Stir-fry

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Create a stir-fry with a difference. Slice a sizzling-hot steak, very much like the steak served on hot iron plates in Chinese restaurants, and serve over a hot crisply-cooked and colourful winter-vegetable stir-fry tossed in a combination of Malaysian and British sauces. Quick, easy and delicious.
<b>Prep:</b> 15 mins + 30 marinating time Prep: 15 mins + 30 marinating time
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4-5 Serves 4-5
Good source of iron Good source of iron
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Ingredients

Marinade

  • 1 large piece of 3cm thick lean Quality Mark beef rump steak
  • 2 tablespoons oil
  • 1 tablespoon HP or Worcestershire sauce
  • 1 tablespoon brandy
  • 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 tablespoons tomato sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons HP sauce
  • 1 teaspoon cornflour

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.
 

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  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 167g
Energy kJ (kcal) 700 (167)
Protein (g) 9.6
Fat (g) 10.0
Saturated (g)
2.4
Carbohydrate (g) 8.2
Sugars (g)
6.9
Sodium (mg) 129
Iron (mg) 1.7
Zinc (mg) 1.6
Vitamin B12 (ug) 0.7
Vitamin D (ug) -
Selenium (ug) 1.9

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