Asian marinated stir fried beef with lightly crunch baby vegetables, mushrooms and peppers. Pic supplied


  • 500 g Rump steak, thin strips
  • Salt and freshly ground pepper
  • ¼ cup of low sodium soy sauce
  • 1 red chilli pepper, seeded and finely chopped
  • 2 tbsps sugar
  • 2 tbsps freshly squeezed lime juice (1 - 2 limes)
  • 2 tbsps of Flora Regular
  • 2 cloves of garlic, grated
  • 1 bunch of spring onions, thinly sliced
  • 500g fresh mushrooms, thinly sliced
  • 250g of Snow peas, sliced in half, lengthways
  • 250g baby corn, sliced into 4, lengthways
  • 1 red bell pepper, thinly sliced


  1. Season the steak with salt and pepper.
  2. In a medium bowl, whisk together the soy sauce, chilli pepper, sugar and lime juice until the sugar is dissolved.
  3. Add the beef, toss to coat and set aside.
  4. In a large wok over medium-high heat the margarine, add the beef and cook, stirring until cooked through (3 - 5 minutes)
  5. Remove the beef from the wok and set aside.
  6. Allow the liquid in the pan to reduce until thickened (about 4 minutes).
  7. Add the garlic and spring onions and cook for 1 minute more.
  8. Add the mushrooms and cook for 2 - 3 minutes more.
  9. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp but tender (2 minutes).
  10. Return the beef to the wok and toss to combine.
  11. Serve with noodles or basmati rice.