Ingredients
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1 tablespoon peanut oil
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500 g lean rump steak
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1 onion, sliced
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2 carrots, sliced diagonally
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2 stalks celery, sliced diagonally
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1/2 red capsicum, cut into chunks
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1/2 green capsicum, cut into chunks
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1 cup broccoli, cut into florets
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1/2 cup black bean sauce
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1/2 teaspoon fish oil
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1 1/2 teaspoons cornflour
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3/4 cup beef stock
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1 teaspoon sugar
Instructions
- Using a very sharp knife slice beef very thinly diagonally to make little mini fillets.
- It doesn't matter if it is cut roughly as long as it is thin so that the beef turns out tender.
- Prepare all vegetables as stated in ingredients list or you can choose to cut them however you would like them presented.
- Have all ingredients handy beside cooktop.
- Blend cornflour into beef stock making sure there are no lumps.
- Set aside.
- Heat oil in wok or large fry pan on high heat.
- (Tip: heat the pan first before adding oil; this prevents oil from burning).
- Brown beef in batches.
- Put aside.
- Clean out wok with paper towel and add vegetables all at once.
- Stir fry vegetable until just tender but not overcooked.
- Remove from pan.
- Add your black bean sauce, sugar, fish oil and beef stock into pan and stir quickly to make a sauce.
- Sauce will thicken.
- Sometimes depending on how much liquid there is you may need to add more liquid if it is too thick or add more blended cornflour if it is too thin.
- It depends on your taste.
- Add beef and vegetables and stir-fry for a further minute if you like your vegetables crunchy or simmer on low for five minutes if you like them softer.