Stir-fried Beef with Vegetables

Ingredients (Serves 4):

• 500g rump steak, thinly sliced

• 1/2 cup tomato puree

• 1/2 cup Beerenberg Plum Sauce

• 1 tbs oil

• 1 onion, cut into wedges

• 1 tsp Beerenberg Crushed Garlic

• 1 carrot, sliced

• 1/2 red capsicum, thinly sliced

• 1/2 green capsicum, thinly sliced

• 1 tbs sesame seeds, toasted

Method:

1. Marinate stead in combined tomato puree and plum sauce for 1 hour or overnight.

2. Heat half the oil in a frying pan or wok over high heat. Drain beef, reserving marinade, and cook beef, in batches, for 2-3 minutes or until browned and just cooked. Remove meat and set aside.

3. Reduce heat to medium-high, add remaining oil to pan and cook onion and garlic for 2 minutes. Add carrot and capsicum and cook 3-4 minutes until tender. Add reserved marinade and beef and heat until sauce thickens. Serve with steamed rice or noodles, sprinkled with sesame seeds.