Saturday, 6 February 2016


1 kilo rump steak, whole pieces

1 tablespoon canola oil
1 1/2 kilo whole green beans
375 grams mushrooms, sliced
3 tablespoon minced garlic
1 medium red capsicum, thin sliced
2 oxo beef stock cubes
2 teaspoons black pepper, coarsely ground
200 mls water
1 dessertspoon cornflour

in a medium sized pot of salted water, boil the beans until almost cooked.
drain and put aside.

in a large frypan, heat the oil. add the garlic and cook till fragrant.
add the mushrooms and capsicum. cook till mushrooms are just soft.

mix the stock cubes, water and cornflour together.

add the beans, pepper and the stock mix to the frypan, stirring till sauce has thickened.
cook on low until beans are cooked through.

while the vegies are cooking, using a separate frypan, heat the pan on high until hot.

spray one side of the steak with cooking spray and sprinkle with salt.

place in hot pan and cook on high for 3 minutes (4-5 minutes if you like it well done)

spray the top of the steak with spray, sprinkle with salt and flip over in pan.
cook for another 3 minutes. remove from pan, place on a tray and cover with foil.
let rest for 5 minutes.

slice the steak into strips and serve on top of the vegies.

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