500g Blackwood Valley Beef premium rump, rump cap, oyster flat or skirt steak, strips
2 tbls olive oil
3 cloves garlic chopped
1/2 tspn sambal oelek (chilli paste)

1 tbls olive oil extra
1 red capsicum seeded & cut into thin strips
8 spring onions, cut into 3cm lengths diagonally
1 tbls soy sauce
1 tbls sherry
1 tspn brown sugar
1 large mango or 11/2 cups canned mango slices, drained, cut into strips
1 tbls chopped fresh coriander(1/2 tspn dried)

Slice beef into strips and place in a bowl with olive oil, garlic and chilli paste, toss well, cover & marinate 30 mins or longer.

Heat extra olive oil in wok or frypan over high heat. Add beef, stirfry for 3 min. Stir in capsicum, spring onions, soy sauce, sherry & sugar, cook for a further 1 minute. Carefully stir through mango. Add coriander and serve. Serve as is or with noodles.

Serves 4