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Sesame beef with snow peas

Sesame beef with snow peas

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.


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.