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Beef Fillet or Rump Stir Fry


  • 400-600g beef fillet or rump steaks
  • 6 spring onions
  • ½ white onion and ½ red onion
  • 1 tablespoon coriander seeds, finely ground
  • Salt and pepper to taste
  • Oil
  • Splash of Soy sauce or oyster sauce, optional
  • Or even BBQ sauce


Recommended CADAC cooking surface : Skottel

The steaks can be left whole or cut into 1cm thick strips. Rub all dry spices into meat, leave aside for at least 30 minutes. Cut spring onions into 5cm long strips and cut the onions into segments.

Heat the pan until red hot. Add oil and meat immediately and cook for 3 minutes on each side, depending on how you like your meat done. Stir with a spatula from time to time. Add the spring onions around the edge of the meat, and cook further for a minute or two. Turn the heat off. Add more salt and pepper to taste or splash the sauces over the meat.

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