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Spiced beef with garlic & oyster sauce
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Total time Ready in 25 mins
1½ tbsp Lee Kum Kee Premium Oyster Flavoured Sauce
1½ tbsp Lee Kum Kee Black Bean Garlic Sauce
2 tsp sugar
1 lime, halved
260g rump steak, trimmed of fat and thinly sliced into strips
1 tbsp groundnut oil
Pinch chilli flakes
300g pack Waitrose Vibrant & Fresh Super Bright Pan Fry
150g basmati rice, cooked
1. Mix together the oyster and black bean garlic sauces in a bowl with the sugar and juice of ½ lime. Add the beef strips and stir to coat. Set aside for 10 minutes.
2. Heat the oil in a wok or large frying pan over a high heat. When smoking, remove the beef with a slotted spoon, reserving the sauce, and add to the wok with the chilli flakes. Stir-fry for 2 minutes to brown, then transfer to a plate.
3. Add the pan fry vegetables to the hot wok and stir-fry for 2 minutes. Return the beef and the reserved sauce to the wok and continue to cook for a further 2–3 minutes until sticky and piping hot.
4. Divide the cooked rice between 2 warmed bowls and top with the sticky beef and vegetables. Serve with the remaining lime half cut into wedges for squeezing.
Typical values per serving: