Recipe: Sizzling Steak Stir-fry

Create a stir-fry with a difference. Slice a sizzling-hot steak, very much like the steak served on hot iron plates in Chinese restaurants, and serve over a hot crisply-cooked and colourful winter-vegetable stir-fry tossed in a combination of Malaysian and British sauces. Quick, easy and delicious.

Serves: 4-5

Prep time: 15 mins  
Marinating time:  30 mins  
Cooking time: 15 mins



• 1 large piece of 3cm thick lean beef rump steak
• 2 Tbsp oil
• 1 Tbsp HP or Worcestershire sauce
• 1 Tbsp brandy
• Few drops sesame oil


• 1 onion, peeled and roughly chopped
• ½ cauliflower, cut into florets
• 150g green beans or  snow peas, trimmed
• 2 cloves garlic, peeled and sliced


• ½ cup Campbell’s Real Stock, Beef
• 2 Tbsp tomato sauce
• 1 Tbsp oyster sauce
• 2 tsp HP sauce
• 1 tsp cornflour


Mix all the marinade ingredients together and place in a resealable bag with the steak.  Massage to coat the steak and rest for 30 minutes or refrigerate overnight.
Grill the steak on a hot BBQ or in a well-oiled, hot frying pan for 5-6 minutes each side.  Transfer to a plate to rest while cooking the vegetables.
Heat a dash of oil in a large frying pan or wok and quickly stir-fry the onions, cauliflower florets, green beans or snow peas, and garlic over a high heat until the vegetables are crisp-tender.
Stir together the sauce ingredients and pour into the pan, tossing over a high heat until thickened.  Slice the beef thinly across the grain and add to the vegetables.  Serve over steamed rice or noodles.

With thanks to New Zealand Beef and Lamb for the recipe and video.