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
