TERIYAKI BEEF STIR-FRY

SERVES 4 | 10 MINS PREP | 10 MINS COOK TIME

INGREDIENTS

500g rump steak, thinly sliced

• 1/2 cup teriyaki sauce
• 1 tbsp minced fresh ginger
• 1 tsp minced garlic
• 1 tbsp brown sugar
• 2 tsp sesame oil
• 250g green beans
• 2 sliced corn cobs
• 3-4 sliced spring onions

METHOD

Stir together the teriyaki sauce, ginger, garlic, brown sugar and sesame oil.

Toss the beef in the marinade, cover and stand 10 minutes, then drain well.

Heat a good dash of oil in a preheated wok, pan or on a barbecue hot plate.

When sizzling, add the beef and toss over a high heat until the meat is well browned but not overcooked. This is probably best done in 2-3 batches to ensure the meat browns well and does not stew. Set aside.

Cut the corn into 2cm wide discs and cook with the beans for 3-4 minutes, tossing until crisp tender and beginning to brown.

Add extra oil if required. Add the spring onions and return the beef and toss to mix.

Serve with a few cashew nuts and sesame seeds to garnish if wished and accompany with sesame-spiked sushi rice.

THANKS TO RECIPES.CO.NZ FOR THE PHOTO AND RECIPE