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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 2 |
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I adapted this from a recipe in BBC Good Food magazine. It's quick to make, especially if you make up the beef marinade ahead of time and let it sit for a few hours, which, incidentally, makes it taste better too! To really save time, but not money, buy the pre-cut strips of beef for stir fries. Ingredients:
350 g rump roast, cut into strips |
2 tablespoons balsamic vinegar |
2 tablespoons dark soy sauce |
2 tablespoons worcestershire sauce |
2 carrots, trimmed and thinly sliced on a diagonal |
1 small red pepper, thinly sliced |
200 g fresh bean sprouts |
6 -8 spring onions, sliced on a diagonal |
2 tablespoons sesame oil |
2 tablespoons sesame seeds, to garnish |
Directions:
1. Marinate the beef by combining it with the vinegar, soy sauce and worcestershire sauce in a non-metallic bowl.
2. Cover and leave to marinate in the fridge for at least 20 minutes or as long as overnight if you have the time.
3. Heat the sesame oil in a large frying pan or wok.
4. Add in the carrots and peppers and cook for two minutes.
5. Add in the beef and marinade and cook for another two minutes.
6. Finally add the bean sprouts and spring onions.
7. Cook for a final two minutes.
8. Serve over cooked rice and sprinkle with sesame seeds, if desired.
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