Asian rump stir-fry

Asian rump stir-fry

Serves: 4 | Preparation Time: 5 mins | Cooking time: 10 mins


  • 500g Tasman Beef Rump Steak, fat trimmed, thinly sliced
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 375g fresh stir-fry vegetable mix of your choice* (cabbage, carrot, broccoli, zucchini, capsicum, onion)
  • 2 tbsp teriyaki marinade
  • 270g soba noodles
  • Green onions, thinly sliced diagonally, to serve


  1. In a large non-stick frying pan, heat half the oil over high heat. Cook rump, in 2 batches, for 2 to 3 minutes or until browned and tender. Set aside on a plate covered with foil.
  2. Reduce the heat to medium-high, spray the pan with olive oil and cook the garlic for 30 seconds. Add the stir-fry mix and cook for 3 to 4 minutes, or until vegetables are just tender.
  3. Return the beef to the pan, add teriyaki marinade and toss to coat.
  4. Meanwhile, prepare soba noodles according to packet instructions.
  5. Divide noodles between plates, top with stir fry and sprinkle with green onions, to serve.

Results may vary.