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

  1. 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.