Recipe – Beef Stirfry

So I made this tonight, inspired by the DuLac stirfry recommended by Miss Vodka Tonic out of the Dukan book.

Beef Stirfry
Serves 2
Suitable for Cruise


  • 400g rump steak or other tender cutBeef stirfry
  • 1tsp Worcestershire sauce
  • 1tsp soy sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 head of pak choi
  • 3-4 florets of brocolli, cut into longways pieces along the stalk
  • optional – 1/2 pack of pre-prepared stir-fry vege from the supermarket – the lazy person’s choice
  • 1tsp sesame oil
  • 1tbsp cornflour
  • 1 beef stock cube
  • 100ml cold water
  • 50ml boiling water


  1. Cut rump steak into long strips, as fine as possible
  2. in plastic bag or bowl, combine beef, worchestershire sauce, soy sauce, salt & pepper.  Stir thoroughly, leave covered in fridge to marinate for at least 30 mins – overnight is better though
  3. once beef is marinated, heat sesame oil in wok to very high temp (it’s hot enough when a tiny drop of water sizzles and pops when put with the oil)
  4. flash fry the beef as quickly as possible – once all the sides are seared and brown, transfer to a bowl temporarily
  5. heat the wok up to sizzling again, add the pak choi, brocolli and stirfry vege. Toss in wok for 1 minute, then
  6. mix the beef stock cube with the boiling water, add to the vege & stir for 30 seconds
  7. Mix the cornflour with the COLD water, stir thoroughly, add to the vege & stir for 30 seconds
  8. Once the vege is looking wilty and the sauce has thickened, add the beef back, stir vigorously for another 30 seconds – 1 minute
  9. Serve! 🙂

2 responses to this post.

  1. Posted by Miss Vodka Tonic on August 2, 2010 at 8:13 am

    This looks great Charlotte!! I think I shall be cooking this for the bf at the weekend


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