Beef, Ginger, Mushroom Stir Fry
This is a super quick and tasty stir fry to make during the week. You can change the types of greens you add, even throw in some nuts to finish off. Whatever you have handy in the fridge.
400g rump steak
4 tbsp oyster sauce
2 tbsp dark soy sauce
1-2 tbsp sunflower or canola oil
Fresh ginger, about 3cm, finely chopped
300g spinach, bok choy or other seasonal green
150g chestnut mushrooms*, sliced
Rice or noodles
Cut rump across the grain into thin slices. Mix oyster and soy sauces together and set aside. Heat wok until smoking hot and add a 1tsp oil. Stir-fry meat in small batches until browned all over. Add oil as required.
Set aside meat and wipe the wok clean.
Add a little more oil. Stir-fry the ginger until golden, then add the greens and mushrooms. Cook for a few minutes, stirring frequently, then add the steak and sauce mixture. Cook for a further 3-4 minutes.
Serve over rice or noodles.
* Chestnut mushrooms are a small brown mushroom. You can also use shiitake, button, enoki, oyster or chanterelle mushrooms.
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One of the most versatile cuts, the rump is full of flavour. As the name suggests, it is from the backside of the cow so it is a hard-working muscle. Whilst not as tender as Scotch or Sirloin, it makes up for it with bangs of flavour.
Click here to view our favourite Rump recipes.
Size: 3.0 - 4.0kg*
Feeds: 10-12 people
*We grow our own cattle and some are slightly different in size. With the current drought, sizes now do vary quite a bit so we offer 3 sizes ranging from 3.2kg to 4.0kg.
Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury
One of the most versatile cuts, the rump is full of flavour. As the name suggests, it is from the backside of the cow so it is a hard-working muscle. Whilst not as tender as Scotch or Sirloin, it makes up for it with bangs of flavour. It is ideal for grilling as well as for casseroles.
Click here to view our favourite Rump recipes.
Size: Smaller Steak 500g, Larger Steak 800g
Feeds: 2-3 people per steak.
Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury
Beef, Ginger and Mushroom Stir Fry
Ingredients
- 400g rump steak
- 4 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1-2 tbsp sunflower or canola oil
- Fresh ginger, about 3cm, finely chopped
- 300g spinach, bok choy or other seasonal green
- 150g chestnut mushrooms*, sliced
- Rice or noodles
- * Chestnut mushrooms are a small brown mushroom. You can also use shiitake, button, enoki, oyster or chanterelle mushrooms.
Method
- Cut rump across the grain into thin slices. Mix oyster and soy sauces together and set aside. Heat wok until smoking hot and add a 1tsp oil. Stir-fry meat in small batches until browned all over. Add oil as required.
- Set aside meat and wipe the wok clean.
- Add a little more oil. Stir-fry the ginger until golden, then add the greens and mushrooms. Cook for a few minutes, stirring frequently, then add the steak and sauce mixture. Cook for a further 3-4 minutes.
- Serve over rice or noodles.
