600 g beef rump steak trimmed and thinly sliced
1.5 tbsp vegetable oil
2 garlic cloves crushed
1 large red chilli thinly sliced
250 g green beans trimmed
250 g cherry tomatoes halved
150 g oyster mushrooms halved
2 tbsp teriyaki marinade (plus extra to serve)
2 tbsp kecap manis (or gluten-free alternative)
1 tsp cornflour
1 ½ cups long grain rice steamed to serve
¼ bunch fresh basil leaves to garnish
- Toss beef in 2 tsp of the oil in a large bowl. Heat a wok or large frying pan over a high heat. Add beef in two batches. Stir-fry for about 2 minutes, or until tender. Transfer to a bowl.
- Heat remaining oil in wok until hot. Add garlic, chilli, beans and tomatoes. Stir-fry for 2 minutes. Add mushrooms, stir-fry for a further 2 minutes, or until soft.
- Return beef and juices to wok. Add combined teriyaki and kecap manis blended with cornflour. Stir-fry until sauce boils and thickens.
- Serve with steamed rice, teriyaki sauce and basil leaves.