Beef stir-fry with sweet and sour sauce
A beloved family stir fry for those takeaway vibes
Serves
4
Prep Time
10 mins
Cook Time
10 mins
A midweek dinner that the whole family will love, this stir-fry recipe transforms rump steak into a delicious and healthy meal. Swap out the vegetables for what's in season - capsicum in summer, pumpkin in winter.
This recipe is based on our Sweet and Sour Beef.
A midweek dinner that the whole family will love, this stir-fry recipe transforms rump steak into a delicious and healthy meal. Swap out the vegetables for what's in season - capsicum in summer, pumpkin in winter.
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ShareIngredients
500g Quality Mark beef rump steak
1 Tbsp dark soy sauce
3 Tbsp canola oil
300g pumpkin
seeds removed, peeled and chopped1 small head broccolii
chopped into florets2 tsp olive oil
4 spring onionsi
chopped1 red capsicum
sliced2 cups sweet and sour stir-fry sauce
white rice
Or swap out, and serve with noodles.
Method
Cut the beef across the grain into thin strips. Mix with 1 tablespoon dark soy sauce and a seasoning of pepper. Cover and set aside for 5-10 minutes.
Add a little oil and mix well.
Steam or microwave the pumpkin pieces and broccoli until just tender.
Heat the wok or large frypan, ensure it is hot.
Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl.
Reheat wok between each batch.
Reheat the wok, and add a dash of oil.
Add the spring onion and capsicum, and stir-fry for 1-2 minutes.
Add the cooked pumpkin, broccoli and sweet and sour sauce, stir-fry until sauce is hot.
Return the beef to the wok or frypan, toss to combine.
Serve with noodles or rice.
Nutrition Information per Serving (508g)
This nutrition analysis is based on 4 serves and does not include the rice or noodles to serve.
