Beef - Asian-style stir-fry

Beef - Asian-style stir-fry

Ingredients:
2 teaspoons cornflour
1 tablespoon mirin or dry sherry
1 clove garlic, crushed
1/4 cup water
400 g rump steak, trimmed of fat and thinly sliced
1 cup green beans, fresh or frozen
2 tablespoons salt-reduced soy sauce
1 onion, chopped
1 teaspoon fresh ginger, finely chopped
200 g broccoli florets, fresh or frozen
1 teaspoon sesame oil
1 tablespoon peanut oil
Asian style stir fry beef

Method:
1. Combine the cornflour, mirin, sesame oil and soy sauce in a bowl. Add the meat and stir to ensure that all of the slices of meat are evenly coated. Allow the meat to absorb the flavours for at least 15 minutes.
2. Heat the oil in a wok or frypan and cook the onion, garlic and ginger until soft but not browned. Toss in the meat and cook over a high heat for 2 to 3 minutes.
3. Add the broccoli, beans and water to the pan and cook until the vegetables are just tender but retain their vibrant green colour (approximately 3 to 4 minutes).

Notes: Enjoy experimenting with some of the Asian greens that are now becoming widely available. If the greens have fleshy stalks you can use them in stir fries. Try replacing the broccoli and beans with ½ bunch each bok choy and Chinese broccoli (or other Asian greens).

Source: Lifetrack (1999), Eat! Enjoy! The Lifetrack cookbook, Melbourne.