| Servings | serves |
Ingredients
- 2 tablespoons Teriyaki Sauce
- 2 tablespoons Hoisin Sauce
- 2 teaspoons Dry Sherry
- 400 grams Beef Rump Steak sliced thinly
- 8 Oyster Mushrooms
- 1 bunch Pak Choy, Baby trimmed and halved
- 125 grams Baby Corn halved lengthways
- 1 tablespoon Ginger julienned
Sesame Rice
- 3/4 cup Long Grain Rice
- 2 teaspoons Rice Wine Vinegar
- 1 tablespoon Sesame Seeds lightly toasted
Ingredients
Sesame Rice
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Instructions
- Put teriyaki sauce, hoi sin sauce and dry sherry in a small bowl and mix well to combine. Set aside.
- Heat 2 teaspoons peanut oil in a wok over high heat. Stir-fry beef in batches for 1 minute or until just brown. Remove with a slotted spoon and set aside.
- Reheat wok over medium heat, add mushrooms and 1-2 tablespoons of water. Stir-fry until almost tender. Return the beef to wok and add sauce mixture, pak choy, baby corn and ginger. Stir-fry until the vegetables are tender and just cooked through, Serve with Sesame Rice,
Sesame Rice
- Cook rice according to packet directions. Remove and drain thoroughly. Stir through rice wine vinegar and sesame seeds.
- Serve and enjoy.
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