- Dairy free
- Egg free
- Lactose free
- Sesame free
- No added sugar
- 2 serves veg or fruit
To create a steak recipe with a twist, we've teamed tender beef rump with soy, ginger and garlic greens.
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 1/4 cup (60ml) oyster sauce
- 2 tbs light soy sauce
- 2 tsp finely grated ginger
- 600g Coles Graze Grass Fed Beef Rump Steak
- 2 tbs peanut oil
- 2 garlic cloves, thinly sliced
- 4 bunches Asian greens (such as bok choy, pak choy or Chinese broccoli), trimmed
- Coriander sprigs, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the oyster sauce, soy sauce and ginger in a jug. Place the steak in a large shallow bowl. Add 1 tbs oyster sauce mixture and turn to coat.
Step 2
Heat a barbecue or chargrill on high. Cook steak on the grill for 3 mins each side or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 mins to rest.
Step 3
Meanwhile, heat the peanut oil in a large deep frying pan over high heat. Add the garlic and cook, stirring, for 2-3 mins or until golden and aromatic. Transfer to a plate. Add the greens to the pan and cook, tossing, for 2-3 mins or until tender. Drizzle with remaining oyster sauce mixture and stir-fry for 2 mins or until heated through.
Step 4
Thinly slice the steak. Divide the steak and greens among serving plates. Serve with the crispy garlic and coriander sprigs.
