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Beef & Vegetable Stir Fry
A Lambert Produce Recipe

Beef & Vegetable Stir Fry Recipe

Whip up a quick and nutritious meal with our Beef and Vegetable Stir Fry. This vibrant dish features tender strips of beef sautéed with a colorful array of fresh vegetables, all tossed in a savory stir fry sauce.





  • 1.5 tbsp peanut oil
  • 500g lean beef rump steak, cut across the grain into thin strips
  • 1 brown onion, halved and thinly sliced
  • 1 large red capsicum, cut into short, thin strips
  • 125g packet baby corn, halved lengthways
  • 1 bunch broccolini, cut into 4cm lengths
  • 1 tbsp water
  • 2 tbsp oyster sauce
  • 1.5 tbsp soy sauce
  • 2 garlic cloves, crushed
  • Steamed medium-grain white rice, to serve


1. Heat a large wok over high heat. Once the wok is hot, add 1 tablespoon of the oil and carefully swirl around to coat the side of the wok. Heat until very hot.

2. Ensure the wok is heated before adding the oil, otherwise, the oil can overheat and burn. The oil is hot enough if the beef starts to sizzle when added to the wok.

3. Add one-third of the beef strips and stir-fry for 1-2 minutes or until the beef is browned and just cooked. Transfer to a plate. Repeat with the remaining beef in two more batches, reheating the wok between each batch. Remove all beef from the wok.

4. Cooking the beef in batches seals the meat, keeping in the juices. Adding too much meat at once will cause the wok to lose its heat, making the meat stew and become tough.

5. Heat the remaining oil in the wok over medium-high heat. Add the onion, capsicum, corn, and broccolini. Stir-fry for 2 minutes. Add the water, cover, and cook for 30-60 seconds or until the vegetables are just tender.

6. Add the soy sauce, garlic, and oyster sauce to the wok. Toss well to combine. Add the beef and toss until heated through. Serve immediately with steamed rice.