10minsprep/10minscook serves 6-8
800g-1kg Halswell Butchery Beef Rump Steak, trimmed and thinly sliced
1 teaspoon sesame oil
1 red chilli, deseeded, finely chopped
3 cloves garlic, crushed (or 1tsp minced)
2 teaspoons ginger, finely grated
1/4 cup hoisin sauce
1/4 cup reduced salt soy sauce
2 teaspoons corn flour mixed with
3/4 cup Beef Stock
3 cups chopped green vegetables (Asian greens, broccoli, cabbage, spinach, celery etc.)
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 over rice, in a wrap with your fave fillings or cut into chunks for skewers.
Tip: Buy our silver meat for a week box and cook this for one of the meals.