Updated: Jul 30, 2019
Another nutritious, tasty recipe that can be whipped up in less then 15 minutes! You can serve on top of a bed of basmati rice or soba noodles.
Ingredients (serves 4-5)
500g good quality beef rump steak, sliced into thin strips
2 tbsp soy sauce
2 tbsp sesame oil
1/4 cup Ayam black bean sauce
1 tbsp fish sauce
1 tbsp chilli flakes
2 tbsp chilli sauce
1/2 cup chicken stock
1 onion, chopped finely
2 small cubes ginger, chopped finely
2 cloves garlic, chopped finely
2 stalks celery, finely chopped
2 carrots, sliced
1 head of broccoli, sliced
2 courgettes, sliced
1 capsicum, sliced
1 cup mushrooms, chopped finely
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.
Heat a dash of oil in a large wok or frying pan. Over a high heat stir-fry the beef in two or three batches, until just browned. Remove the beef as it browns. Do not overcook.
Reduce the heat, stir-fry the onion and carrots for a few minutes than add the celery and then garlic, mushrooms, courgettes, capsicum, broccoli and beef with the remaining soy sauce, black bean sauce, chilli, fish sauce and chilli flakes. Stir or toss well until very hot. Add 1/2 cup chicken stock.
Serve with basmati rice or soba noodles. Garnish with sesame seeds and coriander.