Chef's Corner
Peppered Beef & Vegetables
Serves 4
Preparation time: 10 mins
Cooking time: 25 mins
Ingredients
- 2 cups basmati rice
- 500g rump steak cut into thin strips
- 2 level tsps coarsely ground black pepper
- 1 tsp crushed garlic
- 3 spring onions sliced
- 500g packet frozen mixed stir fry vegetables
- 200g baby pak choy/Chinese leaves, leaves separated
- 3 tbls oyster sauce
- 1 tsp clear honey
- 40g blanched almonds
- 2 tbls coriander leaves, chopped
- Olive oil spray
Method
- Cook the rice according to packet instructions and drain well. Meanwhile, place the strips of meant and peper in a clean, dry plastic bag and shake to coat the meat with pepper.
- Spray a non-stick wok or frying pan with oil and heat. Stir-fry the peppered meat in 2 batches over a high heat for 2-3 minutes or until browned and tender.
- Remove from wok and keep warm. Reheat wok, add almonds and stir-fry until golden and then remove with slotted spoon. Add garlic, spring onion and remaining vegetables and stir for 5-6 minutes until tender but still crisp.
- Drizzle in the oyster sauce and honey to wok and stir through. Return the beef to the wok and toss until heated through. Just before serving, stir in the toasted nuts and chopped coriander leaves. Serve immediately with rice.
© Quality Meat Scotland