Sizzling steak stir-fry

Chinese style stir-fry with cauliflower

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Serves

4

Prep Time

15 mins

Cook Time

15 mins

Create a stir-fry with a difference. Slice a sizzling-hot steak, very much like the steak served on hot iron plates in Chinese restaurants, and serve over a hot crisply-cooked and colourful winter-vegetable stir-fry tossed in a combination of Malaysian and British sauces. Quick, easy and delicious.

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Ingredients

Meat
  • 400g Quality Mark rump steaksi

Marinade
  • 2 Tbsp olive oil

  • 1 Tbsp worcestershire sauce

  • 1 Tbsp brandy

  • A few drops of sesame oil

Vegetables
  • 1 onion

    roughly chopped
  • 1 small head cauliflower

    divided into florets
  • 150g green beans

    ends trimmed
  • 2 garlic cloves

    sliced
Sauce
  • 1/2 cup beef stock

  • 2 Tbsp tomato sauce

  • 1 Tbsp oyster sauce

  • 2 tsp HP sauce

  • 1 tsp cornflour

Method

1

Mix all the marinade ingredients together and place in a resealable bag with the steak.

2

Massage to coat the steak and rest for 30 minutes or refrigerate overnight.

3

Grill the steak on a hot BBQ or in a well-oiled, hot frying pan for 5-6 minutes each side.

4

Transfer to a plate to rest while cooking the vegetables.

5

Heat a dash of oil in a large frying pan or wok and quickly stir-fry the onions, cauliflower florets, green beans or snow peas, and garlic over a high heat until the vegetables are crisp-tender.

6

Stir together the sauce ingredients and pour into the pan, tossing over a high heat until thickened.

7

Slice the beef thinly across the grain and add to the vegetables.

8

Serve over steamed rice or noodles.

Nutrition Information per Serving (323g)

This nutrition analysis is based on 4 serves and doesn't include the rice or noodles to serve.

Energy1314kJ (314 kcal)
Protein24.5g
Total Fat16.9g
Saturated Fat3.3g
Carbohydrate12.5g
Dietary Fibre4.0g
Sodium294mg
Iron3.7mg
Zinc3.9mg
Vitamin B121.8µg