Garlic-Roasted Rump Steak Strips for Quick Weeknight Meals

When you’re after a simple weeknight dinner that’s full of flavour but light on prep, these tender rump steak strips in a rich garlic sauce are perfect. Serve them with chips, rice or noodles for a satisfying meal ready in about 30 minutes.

I’ll be honest: my husband isn’t into noodles. His favourite dinner is duck in garlic sauce (once a takeaway favourite until I started making it) with chips. That inspired me to make a versatile garlic sauce that works with duck, pork, chicken — and, of course, steak.

I’ve adapted that sauce to make a quick and tasty rump steak stir-fry. The steak is thinly sliced so it cooks in minutes; most of the time is spent softening the vegetables and letting the sauce thicken.

With an air fryer and a saucepan you can have chips or noodles on the side with very little effort, and the homemade version tastes far better than a takeaway.

Why you’ll love this recipe

• Quick – ready in around 30 minutes, ideal for busy evenings.
• Big flavour, minimal fuss – a rich garlic-forward sauce with tender steak and crisp-tender vegetables.
• Flexible – swap vegetables to use what’s in the fridge and serve with rice, noodles, mashed potato or chips.
• Home-cooked advantage – you control the ingredients, so it’s fresher and often healthier than takeaway.
• Family-friendly – mild and tasty with no chilli by default, but easy to spice up if desired.

Recipe information

Prep time: 10 minutes to slice the steak and start the marinade, plus chopping vegetables while the steak rests.

Cooking time: About 30 minutes to flash-fry the steak and soften the vegetables in the sauce.

Yield: Serves 4

Tip: If you have an air fryer, you can crisp chips while the sauce cooks. A pan of noodles takes 10 minutes—good timing coordination makes this meal very quick.

Ingredients

The ingredient list is straightforward: thinly sliced steak, a few vegetables and common pantry items for the sauce. Exact quantities are in the printable recipe card below.

Meat and vegetables

• Rump steak – thinly sliced against the grain (about 1/8 inch thick). Sirloin is also a good alternative.
• Bell pepper – deseeded and sliced into strips.
• Onion – quartered and separated into petals, or sliced if you prefer smaller pieces.
• Broccoli – cut into florets.
• Bean sprouts – fresh or briefly thawed from frozen for stir-fries.
• Mushrooms – wiped clean and sliced; avoid soaking them in water.
• Garlic – minced or thinly sliced to taste.
• Cornflour (cornstarch) – for marinating and thickening the sauce.
• Neutral oil – such as sunflower oil for frying.

Garlic sauce

• Beef stock – made from stock cubes dissolved in boiling water.
• Oyster sauce – for savory umami depth.
• Dark soy sauce – used in the marinade and the sauce.
• Chinese five-spice – a small amount adds aromatic warmth.
• Shaoxing wine or rice wine vinegar – Shaoxing is ideal; rice wine vinegar or a splash of apple cider vinegar can substitute.
• Dark brown sugar – balances the savory elements.
• Tomato puree – concentrated tomato for body and colour.

Instructions

Step 1: Place the sliced steak in a bowl with cornflour and dark soy sauce. Set aside to marinate while you prepare the vegetables.

Step 2: Dissolve the stock cubes in 2 cups of boiling water and whisk in the oyster sauce, soy, five-spice, vinegar (or Shaoxing), brown sugar and tomato puree. Reserve the cornflour for later thickening.

Step 3: Heat the oil over medium-high. Add the steak in batches and stir-fry for 3–4 minutes until cooked through. Transfer to a plate and keep warm.

Step 4: In the same pan, stir-fry the onions, garlic and bell pepper for 4–5 minutes until the onions are translucent and the peppers soften.

Step 5: Add the mushrooms and stir-fry 2–3 minutes until they begin to soften.

Step 6: Remove the pan from heat briefly and stir in the cornflour, breaking up any lumps so it distributes evenly.

Step 7: Pour in the prepared stock mixture, then add the broccoli and bean sprouts.

Step 8: Bring to a boil and stir until the sauce thickens. Reduce heat, cover and simmer 4–5 minutes until the broccoli is fork-tender.

Step 9: Return the steak to the pan and stir for 1–2 minutes over moderate heat until heated through. Serve immediately with rice, noodles or chips.

Tips for success

• Slice against the grain to keep the meat tender.
• Keep slices uniform so they cook evenly — about one-eighth inch thick is ideal.
• Marinate briefly to help the cornflour and soy sauce seal in juices.
• Prep everything first — the stir-fry moves quickly once you start cooking.
• Stir constantly when frying the steak to get a quick sear without overcooking.
• Check broccoli after 5 minutes — it should be fork-tender with a slight bite; it will cook a little more when the steak returns to the pan.

Serving suggestions

• Spoon over a bowl of steamed white rice.
• Serve in a deep bowl with crusty bread to mop up the sauce.
• Stuff into pita or flatbread for a casual meal (you may need a knife and fork).

Variations

• Make it spicy — add chilli flakes or cayenne when frying the onions and peppers.
• Swap veg — sugar snap peas, baby corn, pak choi, shredded cabbage or julienned carrots all work well.
• Add crunch — finish with toasted cashews and a teaspoon of sesame oil for nuttiness.

Equipment

• Sharp knife and chopping board for slicing steak and vegetables.
• Small bowl or jug to combine the sauce.
• Large pan or wok with a lid for cooking the steak and vegetables.

Storage

Store leftovers covered in the refrigerator for up to 2 days and reheat gently in a saucepan. You can freeze the cooked steak strips in sauce for up to 3 months in a suitable container. Defrost in the fridge and reheat until piping hot.

FAQ

Related recipes

Here are a few other beef dishes you might enjoy:

📋The recipe

Easy weeknight rump steak strips in garlic sauce

Tender rump steak strips in a rich garlic sauce — perfect with rice, noodles or chips.

Main Course

Asian Inspired, beef recipes

Calories: 456

Prep: 10 minutes

Cook: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Ingredients

• 1.5 lb (680 g) rump steak or sirloin, thinly sliced against the grain
• 1–2 tbsp sunflower oil for frying

Marinade

• 2 tbsp dark soy sauce
• 1 tbsp cornflour (cornstarch)

Vegetables

• 1 large onion, quartered and separated
• 4 cloves garlic, minced
• 1 cup broccoli florets
• 1 large bell pepper, sliced
• 1 cup bean sprouts
• 1 cup mushrooms, sliced

Garlic sauce

• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tsp Chinese five-spice powder
• 2 tbsp rice wine vinegar (or Shaoxing wine)
• 1 tbsp dark brown sugar
• 2 tbsp tomato puree
• 2 cups beef stock (from cubes)
• 2 tbsp cornflour for thickening
• 2 cups boiling water

Instructions

1. Place sliced steak in a bowl with 1 tbsp cornflour and 2 tbsp dark soy sauce. Set aside to marinate.
2. Dissolve stock cubes in 2 cups boiling water and mix in oyster sauce, 1 tbsp dark soy, five-spice, vinegar, brown sugar and tomato puree.
3. Heat oil over medium-high. Stir-fry steak in batches for 3–4 minutes until cooked. Transfer to a plate.
4. In the same pan, stir-fry onion, garlic and bell pepper for 4–5 minutes until softened.
5. Add mushrooms and cook 2–3 minutes more.
6. Remove pan from heat and stir in 2 tbsp cornflour until smooth.
7. Return pan to heat, add the prepared stock, broccoli and bean sprouts.
8. Bring to a boil, stir until the sauce thickens, then cover and simmer 4–5 minutes until broccoli is fork-tender.
9. Add the steak back to the pan and stir for 1–2 minutes until heated through. Serve with rice, noodles or chips.

Notes

Storage: Refrigerate leftovers up to 2 days or freeze in a suitable container for up to 3 months. Defrost in the fridge and reheat until piping hot.

Nutrition

Calories: 456 | Carbs: 17 g | Protein: 56.8 g | Fat: 18.6 g

Nutrition is an estimate calculated with an online tool and is for guidance only.

If you try this recipe and enjoy it, please leave a comment and rating. I love hearing feedback and suggestions.