BBQ Beef Stir Fry

Name: BBQ Beef Stir Fry | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 22
Price: 26.99 AUD
Availability: InStock

Self saucing as well!

$26.99/kg

BBQ Beef Stir Fry is thinly sliced grass-fed Australian rump steak, cut fresh and marinated in-house with red and green capsicum and onion. No jars, no sachets — just quality beef and vegetables, prepped and ready for the wok.

The marinade seasons the beef as it sits and transforms into a rich, glossy sauce with a splash of beef stock. Everything cooks in one pan — sear the beef, loosen the sauce, and dinner is on the table in under 10 minutes.

Fresh-cut from our butchery, not factory-packed — the kind of shortcut that still tastes like you cooked properly.

Sold by weight — minimum 100 grams.

Description

BBQ Beef Stir Fry takes the work out of midweek dinner without taking the cooking out of your hands. It's thinly sliced grass-fed Australian rump steak, cut fresh in our butchery and marinated in-house with red and green capsicum and onion. You do the stir-frying — we've done everything else.

The marinade pulls double weight. It seasons the beef as it sits, then loosens into a glossy, savoury sauce the moment you add a splash of beef stock to the hot pan. No jars, no sachets, no measuring — just a proper stir fry that builds its own sauce as it cooks.

The rump steak is sliced thin and even, so it sears fast and stays tender. The capsicum and onion are cut to match — they soften just enough in the pan to bring a light sweetness and a bit of crunch to every forkful.

Quick Facts

Type/Cut: Thin-sliced rump steak, marinated and ready to stir fry
Key features: Grass-fed Australian beef, cut and marinated fresh in-house, capsicum and onion mixed through
Best for: Fast midweek dinners, wok cooking, high-heat flash-frying
Flavour/texture: Savoury BBQ notes from the marinade — tender beef strips with crisp-tender vegetables and a glossy finish
Prep notes: Straight from the fridge into a hot wok — no extra chopping or marinating needed
Beef type: Grass-fed Australian (rump steak)

Why You'll Love It

Clean, bold flavour from grass-fed Australian rump steak — sliced thin for fast, even cooking that keeps every piece tender
The in-house marinade seasons the beef as it sits, then transforms into a glossy sauce with just a splash of beef stock — one pan, no extra sauces
Capsicum and onion are already sliced and mixed through — open the pack, into the wok, dinner is minutes away
Ready from fridge to table in under 10 minutes, making it one of the fastest ways to put a proper beef dinner together midweek
Sold by weight so you buy exactly what you need — pick up a single serve or enough for the whole family

Cooking Tips

Use a wok or large frying pan over high heat — a crowded pan will steam the beef instead of searing it, so match the pan to the portion
Let the pan get properly hot before adding oil and the stir fry mix — a good initial sear locks the marinade flavour into the beef
Spread the beef and vegetables evenly across the pan and leave them undisturbed for about a minute before tossing — that first sear is where the colour and depth of flavour come from
Add beef stock gradually after the beef is cooked — start with less to loosen the marinade into a sauce, then add more until you reach your preferred consistency
The sauce thickens slightly as it rests, so take the pan off the heat a touch before you think it's ready

Serving Ideas

Pile over steamed jasmine rice with a sprinkle of sliced spring onion and a drizzle of sesame oil for a simple, satisfying dinner
Wrap in warm flour tortillas with shredded iceberg, cucumber and a dollop of sour cream for a quick stir-fry wrap the kids will eat
Add BBQ Beef Stir Fry to your next order for a midweek dinner shortcut that still tastes like you made it from scratch.

Butcher's Tip: Don't tip out any of the marinade clinging to the beef — it's doing half the work. That liquid is what transforms into the sauce once it hits the heat. Scrape everything from the pack into the pan.

Bonus Tip: For extra colour and texture, throw in a handful of snow peas or sliced bok choy during the last minute of cooking. They'll steam in the pan's residual heat and add a fresh crunch alongside the capsicum and onion — no extra cook time needed.

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Ingredient Water, Sugar, Tomato Paste, Salt, Thickeners (Acetylated Distarch, Adipate, Xanthan Gum), Acidity Regulators (Acetic Acid, Citric Acid), Spices, Colours (Caramel III, Paprika Oleoresin, Curcumin, Flavours, Antioxidants (Sodium Erythorbate, Mixed Tocopherol, Rosemary Extract), Vegetable Gum (Guar Gum), Dextrose (Tapioca, Maize), Canola Oil, Flavour Enhancer (Disodium 5'-ribonucleotides).

Nutrition Information

Servings Per Package: varies | Serving Size: 100g

	Avg Qty Per Serving	Avg Qty Per 100g
Energy	536 kJ	536 kJ
Protein	27.2 g	27.2 g
Fat, total	2.0 g	2.0 g
– Saturated	0.7 g	0.7 g
Carbohydrate	0.0 g	0.0 g
– Sugars	0.0 g	0.0 g
Sodium	38 mg	38 mg

Source: Australian Food Composition Database (FSANZ). Values are averages; actual values may vary with seasonal and breed differences.

The BBQ Beef Stir Fry comes prepped and marinated — the beef is sliced, the vegetables are cut, and the marinade is already worked through. It's designed for speed: everything cooks in one pan, and the marinade doubles as the sauce. Follow these steps and dinner is on the table in under 10 minutes.

You'll Need (Additional)

1–2 cloves garlic, finely chopped
Vegetable oil (rice bran, peanut or canola)
Beef stock (liquid or a cube dissolved in hot water)
Steamed rice, to serve

Method

Place a wok or large frying pan over high heat and let it get properly hot.
Add a generous pour of oil. Just before it starts smoking, add the chopped garlic and cook for 20–30 seconds — enough to release the aroma without burning.
Scrape the entire pack of BBQ Beef Stir Fry into the pan, spreading the beef and vegetables evenly across the hot surface.
Leave undisturbed for about 1 minute to develop a good sear on the beef, then toss or stir to turn everything over.
Continue cooking for 2–3 minutes until the beef strips are cooked through and the capsicum and onion have softened.
Pour in a small amount of beef stock — enough to loosen the marinade into a glossy sauce that coats everything. Start with less; you can always add more.
Stir to combine, then take the pan off the heat. The sauce thickens slightly as it rests.

Serving Suggestion

Pile over steamed rice and finish with a drizzle of sesame oil and a scatter of sliced spring onion. For a complete meal, serve alongside steamed bok choy or a simple cucumber salad.