Rump steak and king prawn stirfry
500gm rump steak stirfry cut
12 king prawns (peeled)
3 cloves garlic (sliced)
1 knob Ginger (sliced)
2 red chillis (sliced)
1 red onion (sliced)
1 carrot (sliced)
250gm bean sprouts
1 bunch brocolini (cut into 2cm pieces)
1 red capsicum (sliced)
1 bunch bok Choy (cut into big pieces)
1 bunch coriander ( chop 1/2 bunch)
1 bunch mint (chop 1/2 bunch)
1 punnet shitake mushrooms (sliced)
75gm cashew nuts
2 eggs (beaten)
3 tblsn Sweet soy (kecap manis)
3 tblspn oyster sauce
In a hot frying pan add a splash of sesame oil and add beaten eggs, turn pan back and forward, side to side so egg creates a thin crepe . Once cook turn out of pan, roll and cut into thin strands.
In the same pan add another splash of sesame oil once hot add onion, carrot and brocolini, after a few minutes add shitakes and red capsicum and continue to stirfry. Once veg is cooked tip into a large bowl and sit to the side.
Heat pan again add another splash of sesame oil and add chilli, garlic and Ginger, sauté for a minute then add beef, prawns and cashew nuts. Once beef has coloured add oyster and sweet soy sauce, a good splash of fish sauce and the juice of 1 lime, continue to toss pan. To finish the dish add bok choy, 1/2 of the bean sprouts, coriander and mint, once bok choy starts to break down add original veg mix to the beef mix and stirfry together.
To serve arrange on a large platter and garnish the top with egg omlette strands, remaining bean sprouts, coriander and mint sprigs.