Love going out for Chinese or Thai? This easy stir fry is delicious and even tastier than dining out!
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Prep Time
10 min
Cook Time
10 min
Total Time
30 min
Prep Time
10 min
Cook Time
10 min
Total Time
30 min
Sauce Ingredients
  1. 1 tablespoon cornflour
  2. 2 tablespoon soy sauce
  3. 2 tablespoon black bean sauce
  4. 2 tablespoon hot chilli or sweet chilli sauce
  5. ½ cup chicken stock
  6. 1 tablespoon peanut or sesame oil
  1. 750g beef rump steak, trimmed, very thinly sliced
  2. 1 medium brown onion, cut into wedges
  3. 1 medium green or red capsicum, cut into 2cm pieces
  4. 1 garlic clove ~ crushed or 1 teaspoon minced garlic
  5. 2cm piece fresh ginger ~peeled & grated or 1 teaspoon minced ginger
  6. 1 cup mushrooms, sliced
  7. 1 cup shallots, cut into 5cm lengths
  8. Spinach
  1. Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce and stock and set aside.
  2. Heat a little oil in wok and fry the onion, shallots, garlic, ginger, spinach and capsicum.
  3. Stir-fry for 2-4 minutes or until softened, place into bowl and set aside.
  4. Add mushroom. Stir-fry for 2 minutes or until softened and add to vegetables bowl.
  5. Again on medium-high heat and add a little more oil.
  6. Cook the beef for 1 - 2 minutes or until browned.
  7. Add the vegetables and add the sauce mixture tossing.
  8. Stir-fry for 2 to 3 minutes or until sauce boils and thickens.
  9. Serve on rice or noodles.
  1. Use olive oil as a substitute.
  2. Can also add other vegetables ie; zucchini, eggplant, leek, celery etc
No Excuses!

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