• Official Cadac UK Website
  • Free UK delivery on orders over £80

Steak and Pepper Stir Fry


  • 300g lean rump steak
  • 1 bunch fresh coriander, chopped
  • Half a red onion, peeled
  • 1 green pepper
  • 5cm fresh ginger, peeled and grated
  • 2 garlic cloves, peeled and grated
  • 2 tsp soy sauce
  • 1 lime
  • Half a red chilli, finely chopped
  • Rapeseed oil
  • 150g basmati rice
  • 1 small tin black beans, drained
  • 0 : 25

    Slice the steak into thin strips then do the same with the peppers and red onion.

    In a large bowl combine half of each the oil, soy sauce, lime juice, ginger and garlic in a bowl. Add a handful of the chopped coriander, then the steak strips and give it a good mix to coat all the meat.

    Cook the rice as per packet instructions, adding the black beans for the final few minutes. Drain and set aside, covering to keep warm.

    Add a drizzle of oil to the paella, chef pan or the Safari Chef Dome upturned as a pot, and heat up for a minute or two. Add the onions, stirring regularly and cook for 2 minutes. Then add the peppers and chilli with the remaining soy sauce, lime juice, garlic and ginger, stir well and continue ton cook for a couple of minutes.

    Tip the contents into a bowl and keep to one side, put the pan back on the heat and add the steak strips. Fry on a medium/high heat for 2-3 minutes then add the veg back to the back. Cook for one more minute before serving with the remaining chopped coriander and the black bean rice.