This dish tastes delicious and it’s also extra-quick and easy to prepare. We recommend using soy sauce with reduced salt otherwise it might taste too salty. With the greens, you can be flexible and choose whatever is available and in season. Hoisin sauce is available in your supermarket and adds a great flavour to the dish.
Ingredients
600-700g rump steak sliced thinly (or use beef stirfry)
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
2 tsp cornflour
½ cup beef stock
3 cups mixed vegetables, chopped.
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/corn flour 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.
Reproduced from Beef & Lamb New Zealand with permission.