Ingredients
- 3 tbs soy sauce
- 2 tbs oyster sauce
- 2 tbs rice wine vinegar
- 1 tbs hot water
- 1 tbs chilli sauce, preferable Szechuan
- 2 tsp soft brown sugar
- 3 tbs groundnut or sunflower oil
- 500g sirloin steak, trimmed, cut into thin strips
- 1 broccoli head, cut into florets
- 1 large orange capsicum, cored, seeded, sliced
- 1 large red capsicum, cored, seeded, sliced
- 1 large carrot, peeled, shredded
- 250g (2 cups) green beans, trimmed
- Sesame seeds, to garnish
- 1 small handful coriander, leaves only, to garnish
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Method
Step 1.
Whisk together the soy sauce, oyster sauce, vinegar, hot water, chilli sauce and sugar in a small bowl until the sugar has dissolved.
Step 2.
Heat 2 tablespoons oil in a large wok set over a high heat until hot. Season the steak with salt and pepper before adding to the wok, stir-frying for around 2-3 minutes or until just coloured.
Step 3.
Add the remaining oil and then the broccoli, capsicum, carrot and green beans. Partially cover wok with a lid and let veggies cook for 2-3 minutes, stirring occasionally, until they start to soften.
Step 4.
Remove the lid and add the prepared sauce from step 1, stirring thoroughly. Continue to stir-fry for a further 2 minutes, tossing occasionally, until the vegetables are tender and the sauce has reduced slightly.
Step 5.
Divide between bowls and garnish with sesame seeds and coriander leaves before serving.
Serves 4
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