Ginger Beef Stirfry

  • Serves
  • Day 4

500g or 1 pound lean rump steak, thinly sliced across the grain

1 teaspoon sesame oil

6 cm or 2 inch piece of ginger, thinly sliced

4 small onions, sliced

250 g or 10 ounces snow peas, sliced

200g or 8 ounces oyster mushrooms, sliced

1 red capsicum, sliced

½ cup (120g or 4 ounces) baby corn

2 cup broccoli florets

2 tbsp reduced salt soy sauce


Step 1. Place steak, sesame oil and ginger into a shallow ceramic dish. Cover and refrigerate for 30 minutes if time allows.

Step 2. Heat a wok over high heat until hot, spray with oil.

Step 3. Add one third of the beef, stir-fry until brown. Remove and repeat with the remaining two thirds of the beef. Add vegetables to wok and stir-fry until just tender.

Step 4. Add beef and soy sauce to wok and stir fry through.