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Photo of Sesame beef with snow peas by WW

Sesame beef with snow peas

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Simply delicious and ready in just 30 minutes. You definitely can’t go past this crowd pleaser for a quick easy dinner.


Lean beef rump steak, raw

600 g, (Buy 750g) fat trimmed, thinly sliced

Sesame oil

3 tsp

Choy sum

1 bunch(es)

Sunflower oil

1 tsp

Brown onion

1 medium, cut into thin wedges

Snow peas

150 g, halved diagonally


1 medium, thinly sliced

Oyster sauce

2 tbs

Soy sauce

2 tbs

Sesame seeds

1 tsp, toasted (see note)

Oil spray

1 x 3 second spray(s)


  1. Combine beef and 2 teaspoons sesame oil in a medium bowl. Wash choy sum. Pat dry with paper towel. Cut stems into 4cm lengths and coarsely shred leaves.
  2. Heat a wok over high heat. Lightly spray with oil and heat for a few seconds. Stir-fry one-third of the beef for 2 minutes or until browned. Transfer to a plate. Repeat with remaining beef, in 2 batches, reheating and respraying wok each time.
  3. Reheat wok over medium-high heat. Add sunflower/canola oil and remaining sesame oil and heat for 5 seconds. Stir-fry onion for 1 minute. Add snow peas, carrot and choy sum stems and stir-fry for 2–3 minutes or until tender. Add choy sum leaves and oyster and soy sauces and stir-fry for 2 minutes or until leaves begin to wilt. Return beef to wok and stir-fry for 1 minute or until heated through. Serve sprinkled with sesame seeds.


SERVING SUGGESTION: ½ cup (85g) steamed basmati rice.TIP: When cutting meat for stir-frying, always cut across the grain (the opposite way to the direction the muscle fibres run). This way the meat will stay tender when cooked.To toast sesame seeds, toss them in a small non-stick frying pan over medium heat until just beginning to brown.