Name: Beef, pumpkin and almond stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon vegetable or peanut oil; 400 gram budget beef rump steak, trimmed, thinly sliced; 300 gram pumpkin, cut into 2cm lengths then thinly sliced; 1/2 wombok (chinese cabbage), shredded; 2 green onions, thinly sliced diagonally, plus extra, to serve; 2 tablespoon sweet chilli sauce; 2 tablespoon soy sauce; 1/3 cup blanched almonds, toasted, chopped; 3 cup cooked jasmine rice, to serve

Beef, pumpkin and almond stir-fry

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

1 tablespoon vegetable or peanut oil

400 gram budget beef rump steak, trimmed, thinly sliced

300 gram pumpkin, cut into 2cm lengths then thinly sliced

1/2 wombok (chinese cabbage), shredded

2 green onions, thinly sliced diagonally, plus extra, to serve

2 tablespoon sweet chilli sauce

2 tablespoon soy sauce

1/3 cup blanched almonds, toasted, chopped

3 cup cooked jasmine rice, to serve

Method

1.Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface.

2.Stir-fry beef, in batches, 1-2 minutes each batch, or until seared. Transfer to a heatproof plate.

3.Place remaining oil in wok; stir-fry pumpkin 2-3 minutes, or until almost tender. Add cabbage and onion: stir-fry until just wilted.

4.Return beef to wok with sauces; stir-fry 1 minute, or until heated. Sprinkle with almond and extra green onion. Serve with rice.

Toast almonds in wok before you start to stir-fry. You’ll need to cook about 1 cup raw jasmine rice.
Note

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Ingredients

Method

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