Fiery Steak & Pepper Stir-Fry
By Morrisons
Published on 22 December 2025
Achieve maximum flavour in minimum time! This easy stir-fry uses our budget-friendly Jan Price Cut Rump Steak and fresh veg for a satisfying, high-protein weeknight winner.Time and servings
30 minsTotal time
2Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 2 fillets Rump Steak
- 2x packs Sweet Pointed Peppers
- ½ large Morrisons Loose Purple Aubergine, diced
- 2 bags Tilda Steamed Basmati Rice
- 1 tsp Frank's Red Hot Original Cayenne Pepper Sauce
- Fry Light Sunflower Oil Spray
- 1 beef Oxo cube, dissolved in 100ml hot water
- 2 cloves garlic
- 2 tsp soy sauce
- 1 tsp cornflour (optional for thickening)
- Salt, to taste
- Pepper, to taste
Method
Step 1
Slice the Rump Steaks thinly against the grain. Season the steak with salt and pepper.Step 2
Dissolve the 1 Oxo Beef Cube in 100ml of hot water. Stir in 1 teaspoon of Frank's Red Hot Sauce and 2 teaspoons of Soy Sauce. Set the sauce aside.Step 3
Heat a wok or large frying pan over high heat. Spray generously with Frylight Sunflower Oil Spray.Step 4
Add the diced Morrisons Loose Purple Aubergine and cook for 5 minutes until it is soft and slightly browned.Step 5
Add the sliced Sweet Pointed Peppers and minced garlic. Stir-fry for 3 minutes.Step 6
Remove all the cooked vegetables from the pan and set them aside.Step 7
Return the pan to high heat. Spray with Frylight again.Step 8
Add the sliced steak and stir-fry for 2 to 3 minutes until it is browned on the outside.Step 9
Return the cooked vegetables to the pan with the steak.Step 10
Pour the prepared Beef and Frank's Red Hot sauce over the mixture.Step 11
Toss quickly until the sauce coats everything and thickens slightly, about 1 minute.Step 12
Heat the Tilda Steamed Basmati Rice according to package instructions.Step 13
Serve the Fiery Steak and Pepper Stir-Fry immediately over the hot rice.