Beef and white nectarine stir-fry

Ingredients

500 g beef rump

2 tbsp vegetable oil

2 firm white nectarines (or plums or apricots), halved and stones removed

2 tbsp maple syrup or honey

1 medium red capsicum, cut into thin sPips

100 g broccoli, cut into pieces

0.25 cup plum sauce

0.25 cup bottled apple sauce

en choy leaves or baby spinach leaves for garnish

Slice the beef into thin sliips and season with ground pepper and salt. Add half of the oil to the beef sliips and mix well
Cut the nectarines into wedges, marinate in maple syrup. Place a medium saucepan half-filled with water on the cooktop, bring to the boil
Heat the wok, ensure it is hot. Stir-fry the beef sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch. While beef cooks blanch the vegetables in the boiling water, rinse and drain
Add the nectarines and their marinade to the wok. Stir-fry for 1 minute. Add the remaining oil and the drained vegetables, then stir-fry for 30 seconds. Add the plum and apple sauce, stir-fry for 30 seconds. Return the beef to the wok, toss until combined and serve. Garnish with en choy leaves or baby spinach leaves

En choy leaves can be purchased through Asian grocers or some large greengrocers. It is easily identified by its dark red and bright green leaves
Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks
When stir-frying meat, wait at least 30 seconds before tossing so that the meat has a chance to sear and become brown. This gives the meat a great colour and flavour