Ingredients

• 1 tablespoon peanut oil
• 500 g lean rump steak
• 1 onion, sliced
• 2 carrots, sliced diagonally
• 2 stalks celery, sliced diagonally
• 1/2 red capsicum, cut into chunks
• 1/2 green capsicum, cut into chunks
• 1 cup broccoli, cut into florets
• 1/2 cup black bean sauce
• 1/2 teaspoon fish oil
• 1 1/2 teaspoons cornflour
• 3/4 cup beef stock
• 1 teaspoon sugar

Instructions

1. Using a very sharp knife slice beef very thinly diagonally to make little mini fillets.

2. It doesn't matter if it is cut roughly as long as it is thin so that the beef turns out tender.

3. Prepare all vegetables as stated in ingredients list or you can choose to cut them however you would like them presented.

4. Have all ingredients handy beside cooktop.

5. Blend cornflour into beef stock making sure there are no lumps.

6. Set aside.

7. Heat oil in wok or large fry pan on high heat.

8. (Tip: heat the pan first before adding oil; this prevents oil from burning).

9. Brown beef in batches.

10. Put aside.

11. Clean out wok with paper towel and add vegetables all at once.

12. Stir fry vegetable until just tender but not overcooked.

13. Remove from pan.

14. Add your black bean sauce, sugar, fish oil and beef stock into pan and stir quickly to make a sauce.

15. Sauce will thicken.

16. Sometimes depending on how much liquid there is you may need to add more liquid if it is too thick or add more blended cornflour if it is too thin.

17. It depends on your taste.

18. Add beef and vegetables and stir-fry for a further minute if you like your vegetables crunchy or simmer on low for five minutes if you like them softer.