Total time30 minutes
Go on an Eastern adventure with this sensational dish. It snaps with freshness, crackles with texture and pops with flavour.
- 1 tbsp dark soy sauce
- 2 tbsp lime juice
- 1 tbsp grated fresh ginger
- 2 cloves garlic, crushed
- ¼ tsp black pepper
- 1 tbsp peanut oil
- 500g rump steak, thinly sliced
- 1 red capsicum
- 1 cup green beans
- (round or flat)
- 2 spring onions
- 2-3 tbsp cooking oil
- Red chilli, to garnish
- 1 cup bean sprouts, to garnish
1. Mix the soy sauce, lime juice, ginger, garlic, black pepper and peanut oil together in a large bowl. Add the slices of beef and turn in the marinade until well coated. Leave to sit while you prepare the vegetables.
2. Deseed the capsicum and slice thinly. Trim the ends of the beans and cut in half. Cut spring onions into 2cm lengths, discarding the stems once they become dark green and hollow.
3. Heat 2 tbsp oil in a wok or large frying pan until hot. Stir-fry the beef in 2-3 batches so as not to overcrowd the pan as this makes the meat “stew”. You’re after a fast and furious fry, and with thin slices this should take no more than 2-3 minutes. Set aside each batch as you go. Add more oil to the pan if required. Stir-fry the capsicum, beans and spring onions for 2 minutes – you want them to still have crunch.
4. Add the beef back into the pan, mix everything together.
5. Serve garnished with red chilli and bean sprouts, with rice.
Guest Food Editor
Cook Eat Enjoy by Nici Wickes, photography by Clayton Carpinter (Harper Collins RRP$44.99).