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