Sesame beef with snow peas
Lean beef rump steak
600 g, (Buy 750g) fat trimmed, thinly sliced
1 medium, cut into thin wedges
150 g, halved diagonally
1 medium, thinly sliced
1 tsp, toasted (see note)
1 x 3 second spray(s)
- 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.
- 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.
- 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.