Name: Pepper beef stir-fry with brussels sprouts
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 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

Ingredients

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

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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