By Colin Garrett,Colins Butchery Steak & Veg Stir Fry

  • Prep time 10Min
  • Cook time 10Min
  • Technique Stir Fry
  • Meat Beef
  • Cut Rib Eye
  • Serves 4

STEAK & VEG STIR FRY, By Colin Garrett,Colins Butchery


  • 500g scotch fillet trimmed, sliced into strips
  • 2 tbsp olive oil
  • 1 brown onion, sliced
  • 2 carrots, sliced
  • 2 red capsicum, diced
  • 1 bunch broccolini, chopped
  • 2 tbsp oyster sauce
  • 2 tbsp kecap manus
  • Steamed rice, sliced spring onions and lemon wedges, to serve


  1. Place a large wok or large skillet over high heat and add half the oil to pan. Add beef strips and stir-fry for 1 minute, until strips are golden on the outside and still pink in the centre. Transfer to a heat-proof bowl.
  2. Add remaining oil to the pan, along with the carrot, capsicum and broccolini. Stir-fry for 3 - 4 minutes. Add onion and cook a further 2 - 3 minutes, until veggies are tender-crisp.
  3. Return beef to the pan, add oyster sauce and kecap manus, and toss to coat. Serve stir fry over steamed rice, with spring onions and lemon wedges.


  1. Switch Ribeye for rump steak or Oyster Blade