Ingredients
1 ¼ pounds thinly sliced lean beef (rump or sirloin)
3 cups mixed vegetables (red capsicum, green bean, broccoli, bok choi, carrot)
Iodised salt and pepper to taste
1 tablespoon oil
¼ cup soy sauce
½ cup water
¼ cup brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon cornflour
Optional garnish: sliced shallots, sesame seeds
Method
Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
Mix the cornflour with 2 tablespoons of cold water until dissolved. Add the cornflour mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften.
Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
Place half of the steak in the pan and season generously with salt and pepper. Cook for 2-3 minutes on each side or until cooked through.
