Meat Mavericks Logo

TENDER RUMP STIRFRY

RumpSteak

About

Rump is perfect for a fast, saucy stir-fry. Here’s a recipe for a tender, glossy version with crisp veg and proper wok flavour. It uses easy pantry ingredients and a quick velveting step so the beef stays juicy.

Buy your Rump Stir Fry here

TENDER RUMP STIR-FRY RECIPE

Rump Stir-Fry (serves 3–4)

Ingredients

Beef & velvet

  • 500–600 g rump steak, trimmed, sliced thinly against the grain

  • ½ tsp bicarbonate of soda (baking soda) (for tenderness)

  • 1 Tbsp soy sauce

  • 1 Tbsp oyster sauce

  • 1 Tbsp cornflour (cornstarch)

  • 1 tsp oil

Sauce (mix in a jug)

  • 3 Tbsp soy sauce

  • 2 Tbsp oyster sauce

  • 2 Tbsp rice vinegar (or 1½ Tbsp apple cider vinegar + ½ Tbsp water)

  • 1 Tbsp brown sugar (or honey)

  • ½ cup (120 ml) beef or chicken stock

  • 1 tsp cornflour

Veg & aromatics

  • 1 small onion, sliced

  • 2 bell peppers, sliced (any colours)

  • 1 cup tenderstem broccoli or green beans, bite-size

  • 1 cup snap peas or carrots, sliced

  • 3 garlic cloves, finely chopped

  • 1 Tbsp grated fresh ginger

  • Optional: 1 fresh chilli, sliced (or ½–1 tsp chilli flakes)

  • 2–3 Tbsp neutral oil

  • 1 tsp toasted sesame oil (to finish)

To serve: steamed rice or noodles, lime wedges, spring onion, toasted sesame seeds/peanuts.

 

Method

  1. Velvet the beef (15 min): Toss sliced rump with the bicarb. Rest 15 minutes, then rinse well and pat very dry.

  2. Marinate: Mix beef with 1 Tbsp soy + 1 Tbsp oyster + 1 Tbsp cornflour + 1 tsp oil. Rest while you prep veg and sauce.

  3. Preheat hard: Get a wok or big heavy pan ripping hot. Add 1 Tbsp oil.

  4. Sear beef in batches: Stir-fry beef in 2–3 quick batches, ~60–90 seconds each, just until browned. Tip out to a bowl. (Don’t crowd or it steams.)

  5. Stir-fry veg: Add another Tbsp oil. Fry onion 30 sec, then peppers, broccoli/beans, and snap peas/carrots 2–3 min until bright-crisp. Add garlic, ginger, chilli; toss 30 sec until fragrant.

  6. Combine: Return beef (and any juices). Stir sauce (cornflour settles), pour in. Toss 30–60 sec until glossy and just thickened.

  7. Finish: Off the heat, drizzle sesame oil. Taste—add a splash of soy for salt, vinegar for brightness, or a pinch of sugar if you like it rounder.

  8. Serve: Over rice or noodles. Top with spring onion, sesame seeds/peanuts, squeeze of lime.

 

Switch-ups & tips

  • Saucy noodles: Add 100–150 ml extra stock for more sauce; toss through cooked noodles at step 6.

  • Local wink: Stir in 1 tsp Mrs Ball’s at the end for a sweet-tangy glaze.

  • Gluten-free: Use tamari and GF oyster sauce.

  • No bicarb? Skip step 1 and add 1 egg white to the marinade; still tender.

  • Wok heat hack: If your stove runs mild, heat the empty pan 2–3 min, then cook smaller batches.