Alive and Cooking

Rainbow Beef

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(Serves 4)
200g rump steak, finely sliced
2 salad onions, finely sliced
¼ Savoy cabbage, shredded
2 carrots, 1 sliced, 1 julienned
2 sticks of celery, finely sliced
100g green beans
1 red capsicum, sliced
1 green capsicum, sliced
1 tsp minced garlic
100g rice flour
100g cornflour
5 drops of fish sauce
80ml hot chilli sauce
80ml hoi sin sauce
80ml oyster sauce
Splash of soy sauce
Splash of extra virgin olive oil
Sunflower Oil, for deep frying


Combine all the sauces in a mixing bowl with the minced garlic then toss through the beef and marinate for 15-20 minutes.
Heat a wok then add a splash of oil and toss in all the vegies (except cabbage) place on a lid turn down the heat and cook for 3-5 minutes.
Remove the beef from the marinade and toss through the combined flours.
Deep fry in hot oil for 1-2 minutes then drain onto absorbent paper.
Toss the cabbage in with the vegies, add a splash of soy sauce and cook until the cabbage is heated through then serve with the crispy rainbow beef.

Rainbow Beef