Mad Butcher's Butcher Est. 1971

+09 521 0903



- 600g-700g Beef rump steak
- trimmed and thinly sliced
- 1 teaspoon sesame oil
- 1 red chilli
- deseeded
- finely chopped
- 3 cloves garlic
- crushed
- 2 teaspoons ginger
- finely grated
- ¼ cup hoisin sauce
- ¼ cup reduced salt soy sauce
- 2 teaspoons corn flour mixed with
- ½ cup Campbell’s Real Stock –No Added Salt Beef
- 3 cups chopped green vegetables (Asian greens
- broccoli
- cabbage
- spinach
- celery etc.)
- Cooked brown rice
- ½ cup roasted peanuts
- roughly chopped
- Fresh coriander
- Extra chopped chillies (optional)
Serves : 4-6
Cooking time: 20



Heat a dash of oil in a wok or large frying pan over a high heat. When the pan is very hot, add the beef and sear quickly to brown (do this in two batches to get a nice dark colour and avoid the meat stewing). Set the beef aside.

Reduce the heat to medium, add the sesame oil, chilli, garlic and ginger and stir-fry for a few minutes. Add the hoisin sauce, soy sauce and stock/corn flour mixture and simmer for a few minutes until thickened. Turn the heat to high, add all the vegetables into the pan with the meat and its juices and stir-fry for another few minutes until the vegetables are bright green and just tender.

To serve

Serve immediately on brown rice with a sprinkle of peanuts, coriander and chillies.

Recipe from


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