Ingredients:
o
750g rump or
porterhouse steak, trimmed & thinly sliced (1/2 cm thick)
o
3 stalks of
celery, diced
o
2 onions,
chopped in quarters
o
3 Tbsp ginger,
chopped
o
1 knob of
garlic, minced
o
2 red
capsicum, sliced in strips
o
1.5g birds eye
chili peppers, chopped finely
o
300g green
Beans, halved, ends removed
o
2 Tbsp
grapeseed oil
o
2 Tbsp soy
sauce
o
1 Tbsp oyster
sauce
o
1 Tbsp sesame
oil
o
3 cups Basmati
Rice to serve
Directions:
1.
Fry off steak
pieces in batches until browned but still slightly pink. Set aside.
2.
Heat 2 Tbsp
grapesed oil in hot wok.
3.
Add onions and
fry for 5 minutes.
4.
Add celery,
ginger and garlic. Fry for an additonal 5-10 minutes.
5.
Add capsicum,
chili peppers, and sauces (soy, oyster, sesame oil).
6.Mix until heated through. Then add all of the steak.
8. Stir through
an additional 10 minutes.
9. Serve with
Basmati Rice.
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