Serves four.


2 cups basmati rice

500g Scotch Beef rump steak cut into thin strips

2 level teaspoons coarsely ground black pepper

1 teaspoon crushed garlic

3 spring onions, sliced

500g packet frozen mixed stir fry vegetables

200g baby pak choi/Chinese leaves, leaves separated

3 tablespoons oyster sauce

1 teaspoon clear honey

40g blanched almonds

2 tablespoons freshly chopped coriander leaves

Olive oil spray


• Cook rice according to pack instructions. Drain well.

• Meanwhile, place the strips of meat and pepper in a clean, dry plastic bag, twist to close the bag and shake to coat the meat with the pepper.

• Spray a non-stick wok or frying pan with oil and heat. Stir fry the peppered meat in two batches over a high heat for two to three minutes or until browned and tender.

• Remove from wok and keep warm. Reheat wok, add almonds and stir-fry until golden then remove with a slotted spoon. Add garlic, spring onion and remaining vegetables and stir for five to six minutes until tender but still crisp.

• Drizzle in the oyster sauce and honey to wok and stir through. Return beef to the wok and toss until heated through. Just before serving stir in the toasted nuts and chopped coriander leaves.

Serve immediately with rice.

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