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Method
Step 1
Place the cornflour in a bowl. Add the beef and toss to coat. Shake off any excess cornflour. Heat a wok or frying pan over high heat. Add half the oil. Swirl to coat. Stir-fry half the beef for 2-3 mins or until browned. Transfer to a bowl. Cover with foil to keep warm. Repeat with the remaining oil and beef.
Step 2
Wipe the wok or frying pan clean. Add the choy sum and pak choy. Stir-fry for 3 mins or until charred. Combine the honey, oyster sauce, soy sauce and lime juice in a small bowl. Add to the wok. Bring to a boil. Return beef to the wok. Cook for 2-3 mins or until sauce thickens. Add the chilli and toss to combine.
Step 3
Divide the rice among serving bowls. Top with the beef stir-fry and sprinkle with sesame seeds to serve.
600g Coles Australian Beef Scotch Fillet Steaks, thinly sliced
2 tbs vegetable oil
1 bunch choy sum, cut into 4cm lengths
2 bunches baby pak choy, quartered lengthways
1/4 cup (60ml) honey
1/4 cup (60ml) oyster sauce
1 tbs soy sauce
1 tbs lime juice
1 birdseye chilli, thinly sliced
Steamed jasmine rice, to serve
2 tsp sesame seeds, toasted
Description
Have no time to cook tonight? We have exactly what you need. Crispy beef and Asian greens stir fry from the pan to plate in 30 minutes.
Method
Step 1
Place the cornflour in a bowl. Add the beef and toss to coat. Shake off any excess cornflour. Heat a wok or frying pan over high heat. Add half the oil. Swirl to coat. Stir-fry half the beef for 2-3 mins or until browned. Transfer to a bowl. Cover with foil to keep warm. Repeat with the remaining oil and beef.
Step 2
Wipe the wok or frying pan clean. Add the choy sum and pak choy. Stir-fry for 3 mins or until charred. Combine the honey, oyster sauce, soy sauce and lime juice in a small bowl. Add to the wok. Bring to a boil. Return beef to the wok. Cook for 2-3 mins or until sauce thickens. Add the chilli and toss to combine.
Step 3
Divide the rice among serving bowls. Top with the beef stir-fry and sprinkle with sesame seeds to serve.
