Beef and Vegetable Stir-Fry

Ingredients

• 500g rump steak, sliced into thin strips
• 1 red pepper, deseeded and sliced
• 1 green pepper, deseeded and sliced
• 200g broccoli, cut into florets
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 20g fresh ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• Optional: Serve with brown rice or quinoa

Method

1. Heat the olive oil in a large frying pan or wok over high heat. Once hot, add the minced garlic and ginger, stirring quickly to prevent burning, for about 30 seconds until fragrant.
2. Add the rump steak strips to the pan. Stir-fry the beef for about 3-4 minutes, or until they start to brown and are nearly cooked through.
3. Introduce the sliced red and green peppers, broccoli florets, and carrots to the pan. Continue to stir-fry the mixture, ensuring that the vegetables begin to soften but retain some crunch, about 5-7 minutes.
4. Pour the soy sauce over the beef and vegetables, mixing well to combine and ensure that everything is evenly coated. Cook for an additional 2 minutes to allow the flavours to meld together.
5. Once everything is cooked and the sauce has slightly thickened, remove from heat.

4 servings