3 tbsp sesame oil
100g brown onion, sliced
4 large cloves garlic, finely chopped
100g baby broccolini, cut lengthways if stems are thick
60g red capsicum, strips
60g snow peas
300g Dandaragan Organic Beef round steak, thin strips
1 tbsp cornflour
2 rounded tbsp oyster sauce
2 tbsp light soy sauce, reduced sodium
2 tbsp distilled vinegar
1 tsp ginger powder
1 small handful fresh coriander leaves
2 spring onions, finely sliced
½ red chilli, finely sliced
2 tsp black sesame seeds
In a large non-stick frying pan on a moderate heat fry onions and garlic in 1 tbsp of oil until half cooked. Add 1 tbsp of oil then add the broccolini, capsicum and snow peas. Sauté for a couple of minutes until hot then tip the pan contents into a large bowl, set aside.
Pat dry the meat with a few paper towels then sprinkle the meat with cornflour to lightly coat it. Use the same pan and heat 1 tbsp of oil on a high heat. Once sizzling, add the meat to the pan and quickly cook each side for a minute or so just to caramelise it on the outside, the inside should still be rare. Tip the meat into the bowl with the vegetables and set aside.
Pour ½ cup of boiling water into the pan on a moderate heat to deglaze it so all the caramelised corn starch mixes into the water. Pour in oyster sauce, soy sauce and vinegar. Sprinkle in ginger powder and plenty of pepper. Stir well until the sauce is smooth and starting to thicken.
Add the vegetables and meat back into the pan and heat on high to quickly warm it through. Add more boiling water to thin out the sauce if needed.
Serve the beef stir-fry on rice and garnish with coriander, spring onions, chilli and sesame seeds.