Shaking beef stir-fry

Shaking beef stir-fry


Serves 6


  • 1 kg rump steak (beef)
  • 6 clove garlic (crushed)
  • 1/4 cup fish sauce
  • 3 tbs brown sugar
  • 1 lime (juiced)
  • 2 tbs olive oil


Trim fat and sinew from steak and slice into 0.5cm strips.

Combine remaining ingredients in a non-metallic bowl.

Add steak to marinade, cover and refrigerate for 1 hour.

Heat a wok over very high heat. Drain beef and cook in batches for 1 minute, stirring constantly, until sticky and charred.

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Serving Suggestions


  • Rump steak is a more economical alternative to fillet or sirloin, but you could use either depending on your budget.
  • Avoid stewing cuts such as chuck or blade, as they won’t be as tender.
  • Serve with rice and an Asian-style coleslaw or steamed greens on the side.

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