Stir Fried Flum Beef
|Sirloin/Rump / fillet steak||500 Gram|
|Smooth peanut butter||30 Milliliter|
|Chopped ginger||5 Milliliter|
|Canned baby sweet corn||396 Gram|
|Soy sauce||30 Milliliter|
|Plum jam||30 Milliliter|
|Gravy powder||15 Milliliter|
|Cashew nuts||50 Gram|
Lean, tender cuts of beef make the best stir-frys because the meat will melt in your mouth! You should be able to find cans of baby sweetcorn in your local supermarket; they only need to be drained and they are ready for stir-frying.
Trim any fat from the steak and cut it across the grain into thin strips.
Mix together the peanut butter and 15 ml (1 tbsp) of the oil and toss the beef in this to coat it.
Leave it to stand for 30 minutes.
Heat 15 ml (1 tbsp) of the oil in a wok or large frying-pan and fry the ginger and spring onions until lightly browned.
Add the red pepper, broccoli and sweetcorn and stir-fry for 5 minutes.
Drain the vegetables and keep warm.
Heat the remaining oil, add the steak and any marinade to the pan and stir-fry for 2-3 minutes until browned.
Drain and keep warm with the vegetables.
Mix together the soy sauce, jam, water and Bisto Powder and add to the pan.
Stir until the sauce bubbles and then return the beef and vegetables to the pan.
Stir in the cashew nuts.
Cook, stirring, for 1 minute.
Serve with boiled rice or egg noodles.