When I was pregnant with my girls, I would not eat takeaway, despite the fact that I craved it so badly! For some unknown reason, perhaps the pregnancy hormones, I was so nervous that I would get sick from eating takeout food, it just became a no go zone for me.
As soon as my little ones were out and about in the world, I GORGED – all the fast food I could get my hot little hands on. And while I had thought it had been nine months of missing out, when I finally did get back amongst it all, I realised it actually wasn’t that great. Not that it tasted ‘bad’ per se, more so that it didn’t really taste like anything at all. Hello taste!??!
So not to be deterred from enjoying some of my favourite foods, I set about making my own which invariably taste a million times better, are still super quick to put together and are so much better for you.
This is my recipe for Chinese beef stir-fry. It is absolutely delicious, takes next to no time to make and can be adapted to fit which ever meat and veggies you have on hand. The sauce does call for a few Asian ingredients you may not have already at home, but it is worth getting your hands on some as I have no doubt this recipe will become a regular go-to for a quick mid week meal or an alternative to your Friday night takeout run.
600g rump steak
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 bunch of broccoli
1 red capsicum
1 clove of garlic
1 tablespoon chopped ginger
1 tablespoon olive oil
1 quantity of sauce (refer below)
To garnish (optional):
1 red chilli
3/4 cup of water
3 tbsp soy sauce
3 tbsp oyster sauce
1 tbsp rice wine vinegar
1 tbsp corn starch
1 tsp sesame oil
1 tsp sugar
freshly ground black pepper to taste
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4 people
Slice rump steak into thin strips and place into a large bowl along with 1 tbsp soy sauce and 1 tbsp rice wine vinegar. Cover and set aside until you are ready to fry (at least 10-15 minutes).
Combine all the sauce ingredients in a bowl and whisk to combine. Set aside.
Once the steak has finished marinating, heat oil in a large wok or frypan and fry, together with the ginger and garlic until cooked through, approximately 4-5 minutes.
Add vegetables and sauce to the wok and toss to combine. Allow to cook for a further 3-4 minutes until vegetables soften slightly and sauce thickens.
Once cooked, garnish with chilli, spring onions and sesame seeds (if desired). Serve immediately with cooked rice. ENJOY!