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Mary’s Peppered Beef & Vegetables

Nutritional Table

Help your family eat well every day, explore the nutritional properties of this recipe.

Average Quantity
per Serving
Energy 693Cal
Protein 41g
Fat, Total 13g
- Saturated - g
Carbohydrate 101g
- Sugars - g
Dietary Fibre - g
Sodium - mg
This recipe is   


Serves 6
  • 2 cups (400g) jasmine rice
  • spray oil for cooking
  • 500g rump steak, cut into thin strips
  • 2 tsp freshly cracked black pepper
  • 1 clove garlic, crushed
  • 3 green onions (shallots), sliced
  • 500g packet frozen mixed stirfry vegetables
  • 1 bunch baby bok choy, coarsely chopped
  • ¼ cup (60mL) MAGGI Premium Oyster Sauce
  • ¼ cup (40g) blanched almonds, toasted
  • ½ cup (20g) fresh coriander leaves


Prep time       Cook time 
  1. cook rice in a large saucepan of boiling water for about 12 minutes or until tender. drain well and keep warm.
  2. spray a nonstick wok or frying pan with oil and heat on high. stirfry meat and pepper in 2 batches for 2–3 minutes or until well browned and tender. remove from wok.
  3. reheat wok, spray with oil; add garlic and green onion and stirfry for 1 minute or until spring onion is soft. add remaining vegetables and stirfry for about 5 minutes or until tender but still crisp; add MAGGI premium oyster sauce and stir through.
  4. return beef to wok and stir until heated through; stir in nuts and coriander leaves; serve immediately with rice.

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