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Beef stir fry with stock simmered rice

Serves: 4 people
Prep time:



  • 685mls (2 3/4 cups) Campbell's Real Stock - Vegetable
  • 1 cup long grain rice
  • 1 tbsp oil500g rump steak, trimmed of fat then thinly sliced
  • 2 cloves garlic, crushed
  • 1 red chilli, de-seeded and finely chopped
  • 2 cups mixed vegetables, cut into 2cm pieces (e.g. snow peas, capsicum, broccoli, baby corn)


  1. Place 625ml (2 1/2 cups) of Campbell's Real Stock in a large saucepan and bring to the boil. Add rice and return to the boil. Reduce heat, cover, and cook on the lowest setting for 10 minutes. Remove from the heat and stand with the pan covered whilst cooking the stir fry. 
  2. Meanwhile heat oil in a wok or large frying pan over high heat. Add beef, garlic and chilli and cook for 3 minutes or until beef is well browned. 
  3. Add vegetables and remaining stock then cook for a further 2-3 minutes until stock is almost evaporated. 
  4. Fluff rice with a fork and serve with the stir fry.