Beef stir-fry with red capsicum strips in a white bowl, served with chopsticks and a bright red marimekko napkin.

A quick and easy weeknight stir-fry. Our gluten-free garlic pepper steak will be on the table in 30 minutes.

Serves 4
Prep Time 20 minutes
Cooking Time 10 minutes


450g rump steak, sliced into strips
2 tablespoons rice-bran oil
1 brown onion, sliced into wedges
2 garlic cloves, crushed
1 red capsicum, halved and sliced into strips
2 birds eye chilies, seeds removed and sliced
1.5 teaspoons cracked black pepper
400g button mushrooms, sliced
1/3 cup gluten-free oyster sauce
1/3 cup gluten-free chicken stock
Rice or rice noodles, to serve


  1. Heat wok or large saucepan over high heat. Add half of the oil and swirl to coat. Heat until hot. Sauté one third of the steak for 1 to 2 minutes or until browned and just cooked. Transfer to a plat. Repeat with remaining two batches.
  2. Heat remaining oil. Add onion, garlic, capsicum, chili and pepper. Stir-fry for two minutes, or until onion begins to soften. Add mushrooms and stir-fry for a further two minutes.
  3. Return steak to the wok. Add remaining ingredients. Bring sauce to the boil and allow to thicken for 1 minute before serving. Serve the gluten-free free garlic pepper steak with white rice or rice noodles.

Photography: Brandee Meier