Beef Stir Fry

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This is a quick but very tasty recipe. I like this recipe because the flavour combination is great and includes ingredients that if you don't have them already, are easily accessible. It annoys me when you get a stir fry recipe and it uses ingredients that you won't usually have in your pantry. You then spend money on ingredients that you may never use again. This is not one of those recipes.

Firstly prepare all your ingredient. Finely slice the chillies, garlic and ginger and place together in a small bowl. Slice the piece of rump into stripes. Season with the salt and pepper.

In a wok or large deep fry pan pour half the oil. Heat over a medium heat. Add the sliced chillies, garlic and ginger. Cook until fragrant and the garlic and ginger are golden. With a slotted spoon remove from the wok.

Add the remaining oil and cook the beef in 2 batches. Avoid overcrowding the wok to ensure that you sear the beef not stew it. Return all the beef to the wok and add the soy sauce, sugar, chilli, ginger, garlic, snowpeas and nuts. Stir through to coat with the sauce and cook off  for a further 2-3 minutes.

Serve topped with fresh coriander leaves and lime wedges. Accompanied with stemmed white rice.


This will easily serve 4 people and is amazing. If you want it hotter just add more chilli. I am a bit scared of chillie so I only had 1 in mine. But even I could have probably handled a little more heat.

Until next time, Happy Cooking, Kate.

***Ingredients

  • 400 grams rump steak, sliced into strips
  • 1 teaspoon sea salt
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons peanut oil
  • 1-2 long red chilli, thinly sliced
  • 5 centimeter piece fresh ginger, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 300 grams snow peas
  • 1/2 cup cashews, I used chopped peanuts because I had them in the cupboard
  • 1/3 soy sauce
  •  1 teaspoon caster sugar
  • Fresh coriander leaves
  • 1 Lime, wedges
  • Steamed rice for 4 people

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