 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Lean strips of steak, juicy mushrooms and crunchy vegetables make for a tasty and colourful stir-fry Ingredients:
450 g rump steak |
2 tablespoons vegetable oil |
2 tablespoons rice wine |
2 tablespoons reduced-sodium soy sauce |
1 teaspoon chili sauce |
1 garlic clove, chopped |
1 teaspoon chinese five spice powder |
4 spring onions, thinly sliced |
1 red capsicum, deseeded and sliced |
115 g chestnut mushrooms, sliced |
Directions:
1. Cut steak into thin strips.
2. Place 2 tsp of the oil in a dish and stir in the rice wine soy sauce, chilli sauce, garlic and five spice. Add the steak and turn till the strips are coated.
3. Leave to marinate for around 30 minutes.
4. Heat the remaining oil in a large pan, Using a fork, lift the meat into the pan, keeping the marinade to one side. Stir-fry over a high heat for 2-3 minutes.
5. Transfer to a plate and set aside.
6. Add spring onions, capsicum and mushrooms to the pan, lower heat to medium and stir-fry for 4 minutes.
7. Return steak to the pan and pour in marinade. Stir-fry for another 1-2 minutes until its all piping hot.
8. serve at once.
|
|