Beef Stir Fry Cooked Outdoors On The Ziggy BBQ

One of the many features I love about the Ziegler and Brown Triple Grill (you'll often hear it called Ziggy), is that I can transform this incredible BBQ into a gas stove top within seconds. I am a big lover of cooking outdoors and my 20 year old carbon steel woks! When I can combine these two loves during a busy work week, I'm at my happiest. Here's a quick recipe for my Beef and Veggie stir fry that many of you would have seen on my Come Grill With Me Instagram page.

Beef and Veggie Stir Fry Recipe

Serves 4


500 grams thinly sliced Beef Rump (see notes below for the velveting method I use to get tender beef)
2 tablespoons peanut oil to brown beef (2 additional tablespoons can be used if you discard oil after browning)
1/3 cup light soy sauce
1 tablespoon dark soy sauce (only use this if you like a rich and dark sauce)
2 teaspoons sugar
1 tablespoon oyster sauce
1/3 cup Chinese wine (can be substituted with dry sherry)
1 tablespoon of minced chillies (optional)
1 brown or Spanish onion thinly sliced (I use Spanish most of the time)
1 red capsicum chopped
2 garlic cloves minced
8 broccoli
2 carrots thinly sliced
2 teaspoons cornflour
1 tablespoon water

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Remove the centre grill from the Ziggy and replace with the Triple Grill Trivet. Use the centre burner and turn it to high heat.

Step one - Place wok on the Triple Grill Trivet and heat.

Step two - Add 2 tablespoons of oil into the wok and brown the beef slices. Then remove beef from the wok and set aside. This is best done in two batches.

Step three - Add 2 tablespoons of oil and fry onion and garlic until translucent.

Step four - Add vegetables and fry for 1 minute.

Step five - Return browned beef to the wok. Pour sauce over the vegetables and beef until well combined.

Step six - Combine cornflour and water until a runny paste is formed. Add to the sauce in the wok. This will help thicken the sauce.

Serve with steamed rice.

NOTE - If I'm not using eye fillet in a stir fry, I use the velveting method on any beef (rump or flank) to tenderize it. I learnt this method when I was in high school after researching how to get cheap cuts of meat as tender as served in Chinese restaurants.


Slice beef into strips, against the grain. Add 2 tablespoons of Bi-Carb and tablespoons of water until well combined. Coat the meat and refrigerate for at least 1 hour (4 hours is ideal). Prior to cooking with the beef, rinse under cold water to remove the bi- carb and water, then pat dry.

The meat will appear darker and more red in colour and will be ready to use.

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This is the Triple Grill Trivet. I absolutely love being able to turn my Ziggy BBQ into a stovetop within seconds. It's also great to take camping!

beef stir fry 04

I would love to see your stir fry creations on Instagram. Be sure to tag me - Come Grill With Me. Love, Irene. XO

*This post is sponsored.





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