An easy meal to whip up that your family will love.


  • 2 tbs Woolworths Select soy sauce

  • 3 tsp Homebrand cornflour

  • 500g MSA Australian beef rump steak, cut into strips

  • 3 tbs Woolworths Select peanut oil or rice bran oil

  • 1 large brown onion, sliced thinly

  • 1 red capsicum, sliced thickly into long wedges

  • 1 yellow capsicum, sliced thickly into long wedges

  • 3cm piece ginger, peeled and coarsely grated

  • 1 garlic clove, finely chopped

  • 2 x 125g punnets fresh baby corn, halved

  • 1 tbs sesame seeds, toasted

  • 1/3 cup black bean sauce

  • 2 spring onion shallots, thinly sliced

  • 1 cup Woolworths sprouts bean shoots

  • Steamed long grain white rice, to serve


  • 1.

    Combine soy and cornflour in a small bowl. Mix well. Add beef, toss to coat.

  • 2.

    Heat a large wok over high heat, add 1 tablespoon of the oil and half the beef. Stir-fry for 1 minute or until beef is browned, transfer to a plate. Repeat with oil, and beef.

  • 3.

    Heat remaining 1 tablespoon of oil in the same wok over high heat. Add onion and capsicums, stir-fry for 1 minute. Add ginger, garlic, corn and sesame seeds. Stir-fry for 1 minute. Return beef to pan with black bean sauce, stir-fry for 1 minute or until coated and thick.

  • 4.

    Spoon among serving bowls topped with spring onion and bean shoots with rice to the side.

  • Tips:

  • 1.

    For a vegetarian option, replace beef with tofu.

  • 2.

    After cleaning your wok, spray with oil and wipe with paper towel to prevent wok from rusting.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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