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