Serves: 4 servings
Prep time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes
Ingredients
- 450 g Rump Steak, thinly sliced
- 45 ml Sherry
- 30 ml Vegetable oil
- 1 Onion, chopped
- 2 cloves of Garlic, crushed
- 3 cm Ginger peeled and grated
- 2 large Carrots, cut into very fine sticks
- 30 ml Oyster water
- Rice Vinegar
Instructions
- Season the steak with salt and ground black pepper and toss it together with the sherry.
- Cover and leave to marinate for 5 minutes.
- Heat the oil in a large wok or skillet and fry the onion for a few minutes.
- Add the garlic, ginger, and carrots for 2 minutes until softened slightly.
- Stir in the beef, sherry, and stir-fry for 3 minutes to turn brown.
- Pour over the oyster sauce, cook for 1-2 minutes, and serve immediately with boiled rice.
Nutrition Facts
Protein: 27 grams
Fat: 10 grams
Carbohydrate: 36 grams
Calories: 340
Fiber: 2 grams
Sodium: 560 mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store Beef and Carrot Stir-Fry
Promptly refrigerate leftover stir fry in a covered container. It will keep for three to four days. Stir fry can be frozen in a freezer-safe container or bag for up to two months. Thaw overnight in the fridge for best results.
To reheat, individual microwave portions until heated through. Try not to overheat the mixture.