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.

To serve

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

TIPS

1. Sear the beef in two batches to avoid crowding and stewing in the pan, resulting in juicier beef.
2. Slice meat across the grain for optimum tenderness.
3. Create a leaner dish by trimming all the fat from the beef.
4. You don’t need to season the beef before cooking as the soy sauce will add lots of flavour.
5. You can use toasted sesame seeds or cashews in place of peanuts if you prefer.
6. Using brown rice will enhance the fibre content of the meal.
7. For a stir-fry with more of a spicy kick, leave the seeds in the chillies.