Stir fried beef

15 mins active prep time, 4 servings

This is a quick and easy stir-fry which sure packs a punch in flavour. Full of fresh, seasonal produce from our green grocers, including red capsicum - which is high in Vitamin C. As a serving suggestion, top this meal with toasted peanuts for added crunch.

Note: This meal requires a few key pantry items (listed below), so if you don't have any of the sauces at home, simply add them to your basket from your online IGA supermarket.

Ingredients (Included in delivery)
- 500g beef rump steak, thinly sliced
- 1 brown onion, cut into wedges
- 1 red capsicum, deseeded, roughly chopped
- 1 carrot, peeled and cut into matchsticks
- 2cm piece ginger, peeled and finely chopped
- 1 bunch pak choy, leaves separated & washed, roughly chopped
- 150g button mushrooms, halved

Ingredients (pantry items)
- 2 tbsp sesame oil (Pantry item)
- 2 tbsp soy sauce (Pantry item)
- 1 tbsp oyster sauce (Pantry item)
- 1 tbsp sweet chilli sauce (Pantry item)
- 1 cup rice (Pantry item)

What you'll need

Sesame oil, soy sauce, oyster sauce, sweet chilli sauce, rice

Instructions

1. Cook the beef

In a wok or large frying pan, heat half of the oil on high. Stir-fry the beef for 1-2 minutes then set aside.
2. Stir fry the veges

In the same wok, heat the remaining sesame oil on high then stir-fry the onion and ginger for 1 minute. Add capsicum, carrot, mushrooms and pak choy. Stir fry for 2-3 minutes, until just tender.
3. Combine

Return the beef to the wok, add the soy, oyster and sweet chili sauces and stir through.
4. Cook rice

Place the rice in a small saucepan and add double the amount of water. Bring to the boil and cook until rice is soft and water is absorbed.
5. Serve

Serve the stir-fry on a bed of rice.
6. Serving suggestion

Top the stir fry with toasted peanuts for added crunch.