Recipe

Pepper beef stir-fry with brussels sprouts

A delicious and warming pepper beef stir-fry with brussels sprouts from Australian Women's Weekly.

Dec 31, 1974 1:00pm
  • 30 mins cooking
  • Serves 2
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Ingredients

Pepper beef stir-fry with brussels sprouts
  • 1 tablespoon peanut oil
  • 200 gram brussels sprouts, halved
  • 1/3 cup (80ml) water
  • 1 red capsicum (200g), sliced thinly
  • 3 green onions, sliced thickly
  • 4 clove garlic, sliced thinly
  • 250 gram beef rump steak, trimmed, cut into 1cm slices
  • 100 gram roughly chopped buk choy leaves
  • 1 1/2 tablespoon hoisin sauce
  • 1 tablespoon water, extra
  • 1/2 teaspoon freshly ground black pepper
  • 250 gram packet microwave brown rice

Method

Pepper beef stir-fry with brussels sprouts
  • 1
    Heat 1 teaspoon of the oil in a wok over high heat; stir-fry brussels sprouts for 4 minutes or until browned lightly. Add the water; cook, covered, over medium heat, for 5 minutes or until bright green and just tender. Remove from pan; cover to keep warm.
  • 2
    Wipe wok clean. Heat 1 teaspoon of the oil over high heat; stir-fry capsicum and onion for 3 minutes or until browned lightly. Add garlic; stir-fry 1 minute. Add mixture to brussels sprouts; cover to keep warm.
  • 3
    Wipe wok clean. Heat remaining oil over high heat; stir-fry beef, in two batches, for 1 minute or until browned. Return vegetables to wok with buk choy, sauce, extra water and pepper; stir-fry 1 minute or until hot.
  • 4
    Serve stir-fry with brown rice.

Notes

To cook your own brown rice you will need to boil ¾ cup (150g) brown rice in water for about 25 minutes or until tender; drain well. Don't cut the beef into thin strips or it will overcook and become tough. You could make this stir-fry with lamb instead of beef.

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