Ingredients

625 gram beef rump steak, trimmed, sliced thinly

1 tablespoon garlic chilli sauce

500 gram stir-fry vegetable mixture

2 tablespoon water

1/3 cup (80ml) oyster sauce

Method

1.Heat an oiled wok over high heat, stir-fry beef, in batches, until almost cooked. Remove from wok.

2.Add garlic, chilli sauce and vegetables to wok, stir-fry until vegetables are tender.

3.Return beef to wok with the water and oyster sauce, stir-fry until heated through. Season.

Fresh or frozen stir-fry vegetables can be used in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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