Sticky beef stir fry with greens

INGREDIENTS

500g lean beef strips

2 tbsp cornflour

2 garlic cloves, minced

2 tbsp peanut oil

1 tbsp + ¼ cup salt-reduced soy sauce

¼ cup water

2 tbsp oyster sauce

1½ tbsp kecap manis

1 onion, sliced

2cm piece of ginger, peeled, finely chopped

1 bunch of broccolini, cut into quarters

1 bunch of asparagus, cut into quarters

1 zucchini, halved and cut into half-moons

Serve with rice

Spring onions and sesame seeds to garnish

Combine beef with cornflour, garlic and 1 tbsp of soy sauce in a bowl and toss to coat.
Heat a wok over high heat and add half the oil. Add the beef and cook for 3-4 minutes or until browned. Transfer the beef to a plate and set aside.
Combine the remaining soy, oyster sauce and kecap manis in a small bowl.
Add remaining oil to the wok. Fry the onion and ginger for 1-2 minutes until the onions become soft and translucent. Add remaining vegetables to the wok and fry for 3-4 minutes.
Return beef to the wok and add sauce, then stir fry for 2-3 minutes or until the sauce thickens.

Serve with rice and garnish with spring onions, chilli and sesame seeds.

Combine beef with cornflour, garlic and 1 tbsp of soy sauce in a bowl and toss to coat.
Heat a wok over high heat and add half the oil. Add the beef and cook for 3-4 minutes or until browned. Transfer the beef to a plate and set aside.
Combine the remaining soy, oyster sauce and kecap manis in a small bowl.
Add remaining oil to the wok. Fry the onion and ginger for 1-2 minutes until the onions become soft and translucent. Add remaining vegetables to the wok and fry for 3-4 minutes.
Return beef to the wok and add sauce, then stir fry for 2-3 minutes or until the sauce thickens.

Serve with rice and garnish with spring onions, chilli and sesame seeds.

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