You will need
400 g rump steak
Ina Paarman’s Garlic Pepper Seasoning
3 T (45 ml) water
½ t (2.5 ml) bicarbonate of soda
1 x 200 ml Ina Paarman’s Honey & Soy Coat & Cook Sauce
1 large or two smaller red bell peppers, cut into strips
1 large or two smaller yellow bell peppers, cut into strips
1 T (15 ml) fresh ginger, grated
3 cloves garlic, sliced into fine strips
1 bunch spring onions, finely sliced with green tops
½ t (2,5 ml) Ina Paarman’s Vegetable Spice
The steak can be replaced with 400 g mini chicken breast fillets.
Slice the beef across the grain into fine 3 mm slices. Season with Garlic Pepper Seasoning. Combine water and bicarbonate of soda in a medium bowl. Add the sliced steak and toss to coat. Allow to stand at room temperature for 10 minutes or longer.
Add 3 T of the Honey & Soy Coat & Cook Sauce and 3 T of oil. Stir to coat. Allow to marinate for a further 10 minutes.
Heat 2 T oil in a large non-stick pan or wok over high heat until just shimmering.
Add the steak strips in a single layer. Cook without stirring for 1 minute. Now stir-fry gently, stirring occasionally, until spotty brown on both sides, no more than 1 minute longer. Transfer to a bowl.
Return pan to high heat, add 1 T oil, and heat again.
Add bell peppers, ginger and garlic and cook, stirring occasionally, until vegetables are crisp-tender. Add spring onions and season vegetables with Vegetable Spice. Transfer vegetables to bowl with beef.
Pour the remaining Honey & Soy Sauce into the pan or wok and bring to the boil while stirring to deglaze all the tasty brown bits.
Just before serving, add meat/vegetable mixture and just bring to the boil.