Nothing like a great stirfry packed with loads of great vegetables. Great way to get kids involved with cooking. Get them to help you prep the veggies while you chat.

Serves 4


  • 250g fresh edamame (soy beans) or snow peas
  • 1 Tablespoon macadamia oil
  • 500g lean rump steak, thinly sliced across the grain
  • 1 white onion, thinly sliced
  • 3cm piece ginger, peeled and cut into thin matchsticks
  • 1 long red chili, seeded and finely chopped
  • 200g snake beans, trimmed and sliced
  • 1 red capsicum, seeded and thinly sliced
  • 1 carrot, halved and finely sliced
  • 2 Bok choy, washed and roughly chopped
  • 2 T oyster sauce
  • 1 teaspoon tamari
  • 1 teaspoon Chinese rice wine
  • Steamed brown rice or rice noodles, to serve
  • spring onions, thinly sliced, to garnish


  1. Shell edamame and set aside or remove ends on snow peas.
  2. Stir fry beef in oil over high heat in two batches for 2 minutes or until golden. Remove from wok and set aside.
  3. Return wok to high heat. Add oil and onion and stir fry for 2 minutes. Add ginger and chili and stir-fry for 30 seconds or until fragrant.
  4. Add snake beans, capsicum and carrot and 2 tablespoons water and stir fry for 2 minutes or until vegetables are almost tender crisp.
  5. Return beef to wok with bok choy, reserved edamame and oyster sauce, tamari and rice wine and stir fry for 1 to 2 minutes or until heated through.
  6. Serve immediately on steamed brown rice or toss through cooked rice noodles. Garnish with spring onions.