The recipe is best made close to serving. Ask your butcher to slice the beef very thinly.
1Â½ cups (300g) jasmine rice
Â¼ cup (60ml) peanut oil
500g beef rump steak, sliced thinly
1 medium red capsicum, sliced thinly
350g broccoli, cut into florets
2- Clove garlic, crushed
2-teaspoon corn flour
Â¼ cup (60ml) water
1-tablespoon salt reduced soy sauce
Â¼-cup oyster sauce
2-teaspoon sesame oil
150g snow peas, sliced
150g oyster mushrooms
Add rice to a large pan of boiling water, cook, stirring occasionally, until just tender, drain.
Meanwhile heat half of the oil in a wok, or a large frying pan, stir-fry beef, in batches, until browned all over, and remove from wok.
Heat the remaining oil in the wok; stir fry the capsicum, broccoli and garlic until vegetables are just tender.
Add the combined corn flour, water, sauces, sesame oil and vinegar to the wok. Bring to boil, return the beef to the wok, then add the snow peas and mushrooms. Stir fry until heated through. Serve with the rice.