By Colin Garrett,Colins Butchery
STEAK & VEG STIR FRY
STEAK & VEG STIR FRY, By Colin Garrett,Colins Butchery
500g scotch fillet trimmed, sliced into strips
2 tbsp olive oil
1 brown onion, sliced
2 carrots, sliced
2 red capsicum, diced
1 bunch broccolini, chopped
2 tbsp oyster sauce
2 tbsp kecap manus
Steamed rice, sliced spring onions and lemon wedges, to serve
Place a large wok or large skillet over high heat and add half the oil to pan. Add beef strips and stir-fry for 1 minute, until strips are golden on the outside and still pink in the centre. Transfer to a heat-proof bowl.
Add remaining oil to the pan, along with the carrot, capsicum and broccolini. Stir-fry for 3 - 4 minutes. Add onion and cook a further 2 - 3 minutes, until veggies are tender-crisp.
Return beef to the pan, add oyster sauce and kecap manus, and toss to coat. Serve stir fry over steamed rice, with spring onions and lemon wedges.