Hearty Meals
Nuts About Stir Fry

Nuts About Stir-Fry

Nothing’s quite as delicious as an easy-peasy stir-fry, packed with peanut power and Thai-inspired flavours. Mark our words – your pots will be empty and your stomachs full!

Serves 6



  • 65ml (¼ cup) rice vinegar
  • 45ml (3 tablespoons) soy sauce
  • 45ml (3 tablespoons) Black Cat Smooth Peanut Butter
  • 15ml (1 tablespoon) peanut oil
  • 15ml (1 tablespoon) chilli sauce
  • 5ml (1 teaspoon) sesame oil
  • 65ml (¼ cup) cold water
  • 15ml (1 tablespoon) corn starch


  • 15ml (1 tablespoon) peanut oil
  • 750g rump steak, thinly sliced
  • 15ml (1 tablespoon) peanut oil
  • 2 carrots, cut into strips
  • 1 green pepper, cut into strips
  • 250ml ( 1 cup) mushrooms, sliced
  • 250ml (1 cup) broccoli florets
  • 1 bunch spring onions, sliced
  • 2 cloves garlic, minced
  • 15ml (1 tablespoon) minced fresh ginger


  1. Whisk vinegar, soy sauce, peanut butter, peanut oil, chilli sauce, and sesame oil together in a bowl until smooth. Whisk water and corn starch together in a small bowl until the corn starch is dissolved.
  2. For the stir-fry, heat peanut oil in a large heavy based saucepan until smoking. Cook and stir beef in hot oil until browned, about 3 minutes.
  3. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking.
  4. Stir fry carrots, green pepper, mushrooms, broccoli, spring onions, garlic and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
  5. Return beef to saucepan. Reduce heat to medium-low. Clear a space in the centre of the beef and vegetables. Pour vinegar mixture and corn starch mixture into the cleared space; stir together for a few seconds, toss with vegetables and beef.
Cover the saucepan and cook until sauce thickens and sticks to vegetables, about 5 minutes. Serve over cooked rice.
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