Peppered Beef and Vegetables

Peppered Beef and Vegetables

serves 4-6


  • 2 cups basmati rice

  • 500 g rump steak cut into thin strips

  • 2 level teaspoons coarsely ground black pepper

  • 1 teaspoon crushed garlic

  • 3 spring onions, sliced

  • 500 g packet frozen mixed stir fry vegetables

  • 200 g pack baby pak choy, leaves separated

  • 3 tablespoons oyster sauce

  • 1 teaspoon clear honey

  • 40 g blanched almonds

  • 2 tablespoons freshly chopped coriander leaves

  • Olive oil spray

Cooking Method

  1. Cook rice according to pack instructions. Drain well. Meanwhile place the strips of meat and pepper in a clean, dry plastic bag, twist to close the bag and shake to coat the meat with the pepper.
  2. Spray a non-stick wok or frying pan with oil and heat. Stir-fry the peppered meat in 2 batches over a high heat for 2 – 3 minutes or until browned and tender. Remove from wok and keep warm.
  3. Reheat wok, add almonds and stir-fry until golden then remove with a slotted spoon. Add garlic, spring onion and remaining vegetables and stir for 5 – 6 minutes until tender but still crisp. Drizzle in the oyster sauce and honey to wok and stir through.
  4. Return beef to the wok and toss until heated through.
  5. Just before serving stir in the toasted nuts and chopped coriander leaves.

Serving suggestions

Serve immediately with rice.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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