INGREDIENTS:
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp fish sauce
- Juice of 2 limes
- 2 cloves garlic, crushed
- 1 long red chilli, finely diced
- 2 tsp caster sugar
- 1 red onion, thinly sliced
- 1 red capsicum, deseeded, thinly sliced
- 1 cup snow peas, trimmed
- 2 x 115g packets baby corn, halved lengthways
- 6cm piece ginger, peeled, cut into fine batons
- ¼ cup vegetable oil
- 400g rump steak, cut into fine strips
- 1 cup bean sprouts
- 2 tsp sesame oil
- 2 eschalots, thinly sliced
- ¼ bunch coriander, leaves picked
- Extra coriander leaves, to serve
- Steamed rice, to serve
- Mix soy, oyster and fish sauces with lime juice, garlic, chilli and caster sugar in a small bowl, then set aside.
- Preheat a large non-stick frying pan over a high heat. Add onion, capsicum, snow pea, corn and ginger, in 2 batches, using 1 tsp of the vegetable oil each time, for 2 minutes or until just tender. Transfer to a bowl and set aside.
- Add remaining oil to pan. Add beef and cook until well browned, then add ½ of the soy mixture and cook until glazed. Stir in cooked vegetables, then add bean sprouts, sesame oil, eschalot and coriander leaves. Drizzle with remaining sauce, top with extra coriander and serve with steamed rice.
Source: Food
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