Super quick and irresistibly tasty, this simple stir-fry is a no-fuss favourite. Crunchy green beans and broccoli contrast wonderfully against the sweet, succulent beef. Serve with fluffy white jasmine rice for a filling, well-balanced meal. 

Serves: 4
Time: 20 minutes

Ingredients:

• 400g Lakey Farm beef rump steak, sliced into diagonal strips
• 1 head of broccoli, cut into florets
• 1 red onion, cut into slender wedges
• 2 teaspoons of Extra Virgin Olive Oil
• 125g of green beans, trimmed
• 1/3 cup of plum sauce
• 1 tablespoon of soy sauce
• steamed Jasmine rice

Method:

1. Trim rump steak, removing fat and connective tissue. Cut into strips, diagonally. 
2. Marinate rump steak in plum sauce and soy sauce for 2 hours or overnight.
3. Heat up the olive oil in a wok over high heat. Brown meat in batches, for approximately 2 minutes per batch. Set the meat aside. 
4. Stir-fry the onion for 1 minute, then add broccoli and beans and stir-fry for another minute. Add 1 tablespoon of water, cover the wok for 2 minutes to steam. 
5. Return the beef to the wok with the vegetables. Toss together, heat through and serve with steamed Jasmine rice. Enjoy with a bottle of our "Wild" Pinot Noir or Lakey Farm Carmenere.