- Serves 4
Steak and Green Bean Stir Fry
- In small bowl, mix 1/4 cup water, oyster sauce, rice wine, and soy sauce; set aside. Heat wok or large frying pan over high heat. Add 1 Tbsp canola oil and swirl to coat cooking surface. Add beef, spreading it out in single layer, and cook, without stirring, for 2 minutes, or until well browned on bottom. Transfer beef to rimmed baking sheet.
- Add remaining 1 Tbsp canola oil to wok, then add capsicum and green beans and cook, stirring often, for 2 minutes, or until vegetables soften slightly. Stir in eschalots, garlic, and ginger, then stir oyster sauce mixture, add to wok, and cook, stirring often, for 2 minutes, or until vegetables are crisp-tender and sauce has reduced slightly. Return beef and its accumulated juices to wok, add spring onions, and stir 1 minute, or just until beef is heated through. Stir in sesame oil.
- Divide stir-fry among four dinner plates. Sprinkle with extra spring onion, coriander and sesame seeds and serve with rice.
Recipe by Curtis Stone.