• 1.2kg rump steak, cut into strips
• 2 tbsp peanut oil
• 2 carrots, peeled and cut into strips
• 1 red pepper, deseeded and sliced
• 150g mangetout, sliced
• 150g tender stem broccoli, cut into bite-sized lengths
• 6 spring onions, sliced
• fresh coriander

For The Teriyaki Sauce

• 5cm piece ginger, grated
• 2 garlic cloves, crushed
• ½ cup mirin or rice wine vinegar
• ½ cup soy sauce
• ¼ cup brown sugar
• 1 tbsp sesame oil

1 Place all teriyaki sauce in a saucepan and simmer for 5 minutes or until slightly reduced. Allow to cool.
2 Add beef to teriyaki sauce and marinate for 1 hour.
3 Set a wok over a very high heat and add oil. When the oil is smoking, stir-fry beef for 1 to 2 minutes or until just cooked. Remove beef from wok.
4 Stir-fry vegetables for 1 to 2 minutes; adding spring onions right at the end to prevent burning. Toss beef and veg together. Garnish with fresh coriander.

Text and image: Fairlady