Beef STIR-FRY with Greens

SERVES 4-6 | 10 MINS PREP | 10 MINS COOK TIME

INGREDIENTS

600-700g rump steaks, finely sliced

• 2 tbsp canola oil
• 1 tsp sesame oil
• 1 red chilli, deseeded and finely chopped
• 3 garlic cloves, crushed
• 2 tsp fresh ginger, finely grated
• ¼ cup hoisin sauce
• ¼ cup soy sauce (reduced salt is best)
• 2 tsp cornflour
• ½ cup beef stock
• 3 cups mixed vegetables, chopped

To serve

• 1 cup brown rice, cooked
• ½ cup roasted unsalted peanuts, roughly chopped
• fresh coriander, to garnish
• red chilli, seeds removed and finely sliced

METHOD

Heat a dash of oil in a wok or large frying pan over a high heat.

When the pan is very hot, add the beef and sear quickly to brown. Do this in two batches to get a nice dark colour and avoid the meat stewing. Set the beef aside.

Reduce the heat to medium. Add the sesame oil, chilli, garlic and ginger, and stir-fry for a few minutes.

Add the hoisin sauce, soy sauce and stock/cornflour mixture and simmer for a few minutes until thickened.

Turn the heat to high, add all the vegetables into the pan with the meat and its juices and stir-fry for another few minutes until the vegetables are bright green and just tender.

Serve immediately on brown rice with a sprinkle of peanuts, coriander and chillies.

Recipe and image thanks to recipes.co.nz