If you follow me on Instagram, you probably saw this earlier in the week when I originally made it.
It was a roaring success – it tasted EXACTLY like the version we get from our favourite takeaway place, but without all the deep-fried-ness (they deep-fry the steak). Rainbow Steak is Hubby’s favourite takeaway dish, and this passed muster – he gave it 5 stars 🙂
Don’t be scared off by the ingredient list – it looks long and involved, but this is actually really easy to make. The original recipe came from here, but I adjusted it a bit. I used half the amount of meat, but heaps of veges. I also halved the amount of sugar in the sauce.
Also to note – the 1/2 capsicums didn’t go to waste, I used the rest a few days later in another stir fry. You can just use one colour of capsicum if you want, but it won’t look as pretty and colourful. I got a 3-pack of different coloured ones on special at the vege shop 🙂
Serves: 6 (with rice)
- 300g steak, thinly sliced
- 1/2 red capsicum, thinly sliced
- 1/2 green capsicum, thinly sliced
- 1/2 yellow capsicum, thinly sliced
- 2 brown onions, thinly sliced
- 2 carrots, peeled and sliced into thin sticks (about the same size as capsicum slices)
- 2 tsp minced ginger
- 2 cloves garlic, crushed
Marinade for steak
- 1/2 tbsp minced ginger
- 1/2 tbsp crushed garlic
- 1/2 tbsp oyster sauce
- 1/2 tbsp mirin
- 1 tsp oil
- 1/2 tbsp bicarb soda
- 1/2 tbsp cornflour
- 1/2 tbsp rice wine vinegar
- 4 tbsp tomato sauce
- 1 1/2 tbsp worcestershire sauce
- 1 tbsp BBQ sauce
- 2 tbsp hoisin sauce
- 1/2 tbsp sweet chilli sauce
- 1/2 tsp oil
- 1/4 cup caster sugar
- Slice steak and mix together the marinade ingredients. Marinate the meat for at least 2 hours, preferably overnight.
- Combine sauce ingredients in a bowl and set aside.
- Heat wok over high heat with a little oil, and cook steak in batches until just browned. Remove from pan and set aside.
- Cook carrots until beginning to soften, then add capsicum and onion. Cook until onions begin to turn translucent.
- Return meat to wok, add sauce and simmer for a few minutes (until heated through and slightly thickened).
Like just about everything I make, this freezes well.