Preparation Time 15 minutes
Cooking Time 15 minutes
600g Jack Purcell beef strips
1 small red onion, shredded
1 small red capsicum, shredded
1 carrot, peeled and thinly sliced into thin strips
100 g baby green beans, topped and tailed and halved
¼ cup of your favourite stir-fry sauce
tortillas, sour cream, grated cheese and lettuce to serve
- Coat beef strips with a little oil, season well with salt and pepper. Preheat a non-stick pan to moderately-hot. Keep the heat at moderately-high.
- Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of the beef strips. Remove each batch and set it aside.
- Add vegetables to the pan, cook for 2 minutes. Return beef to pan, add stir-fry sauce and stir to warm through. Serve beef with warmed tortillas, sour cream, grated cheese and lettuce.
- Coat the meat in oil instead of adding oil to the pan or wok. You use less oil this way. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat strips.
- Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.