Ingredients
1kg beef stir fry strips
200g green beans, cut into 3cm
batons
1 red onion, halved and sliced thinly
3 cloves garlic, sliced thinly
3 tbsp honey
1 cup chopped coriander (for garnish)
4 tbsp soy sauce
3 tbsp oyster sauce
4 tbsp Chinese cooking wine (or beef
stock)
4 tbsp water
1tsp ground pepper
1/3 cup peanut or rice bran oil
Method
Combine sauce ingredients in a small mixing bowl, whisk and set aside. Add 1 tbsp oil to a wok or large heavy based fry pan and heat over HIGH heat until oil is very hot and smoking slightly.
Add onion and garlic to the pan and saute for 1 minute, careful not to let the garlic
burn. Next, add a little more oil and then the beef (in two or three batches at a time) and stir fry for about 1 minute. Slide beef, onion and garlic onto a plate and set aside. Add the green beans last, on their own and stir fry for 3-4 minutes until just tender. Set aside with beef. Reduce the heat to MED/MED HIGH and add the whisked sauce to the skillet. Cook for 1 minute, until sauce becomes thicker and syrupy. Add the beef and green beans with all the juices back to the pan. Heat until warmed through and coated in the sauce. Be sure not overcook the beef – you want tender pieces of steak, not chewy ones! Serve sprinkled with sesame
seeds and chopped coriander.
