2 teaspoons cornflour
1 tablespoon mirin or dry sherry
1 clove garlic, crushed
1/4 cup water
400g rump steak, trimmed of fat and thinly sliced
1 cup green beans, fresh or frozen
2 tablespoons salt-reduced soy sauce
1 onion, chopped
2 teaspoon fresh ginger, finely chopped
200g broccoli florets, fresh or frozen
1 teaspoon sesame oil
1 tablespoon peanut oil
1 tablespoon canola oil
Combine the cornflour, mirin, sesame oil and soy sauce in a bowl. Add meat and stir to ensure that all of the slices of meat are evenly coated. Allow the meat to absorb the flavours for at least 15 minutes.
Heat the oil in a work or frypan and cook the onion, garlic and ginger until soft but not browned. Toss in the meat and cook over a high heat for 2 to 3 minutes.
Add the broccoli, beans and water to the pan and cook until the vegetables are just tender but retain their vibrant green colour (approximately 3-4 minutes).
Recipe courtesy of taste.com.au