- 600g-700g Greenlea Beef rump steak, trimmed and thinly sliced
- 1 teaspoon sesame oil
- 1 red chilli, deseeded, finely chopped
- 3 cloves garlic, crushed
- 2 teaspoons ginger, finely grated
- ¼ cup hoisin sauce
- ¼ cup reduced salt soy sauce
- 2 teaspoons corn flour mixed with
- ½ cup Campbell’s Real Stock –No Added Salt Beef
- 3 cups chopped green vegetables (Asian greens, broccoli, cabbage, spinach, celery etc.)
- Cooked brown rice
- ½ cup roasted peanuts, roughly chopped
- Fresh coriander
- Extra chopped chillies (optional)
We recommend using reduced salt soy sauce otherwise it will taste too salty. You can be flexible with the green vegetables – choose whatever is available and in season. Hoisin sauce is available in your supermarket and gives the dish a great flavour.
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.
- Sear the beef in two batches to avoid crowding and stewing in the pan, resulting in juicier beef.
- Slice meat across the grain for optimum tenderness.
- Create a leaner dish by trimming all the fat from the beef.
- You don’t need to season the beef before cooking as the soy sauce will add lots of flavour.
- You can use toasted sesame seeds or cashews in place of peanuts if you prefer.
- Using brown rice will enhance the fibre content of the meal.
- For a stir-fry with more of a spicy kick, leave the seeds in the chillies.