Beef & Vegetable Stir Fry

Ingredients

• 1 cup cooked rice (1/2 cup dried) – we used basmati
• 200g eye fillet or 2 medallions, sliced
• 1 tsp. sesame seeds
• 1 tbsp. olive oil
• * Vegetables:
• 1/2 large broccoli cut into florets
• 1 carrot, sliced
• 1/2 red capsicum, sliced (aka bell pepper)
• 1/2 cup peas & corn (we used frozen)
• 4 button mushrooms, sliced
• 1 small onion, sliced
• 1/4 cup water
• * Sauce:
• 2 tbsp. mirin or rice wine vinegar
• 2 tbsp. soy sauce, light
• 1 tbsp. oyster sauce
• 1 tsp. dijon mustard
• 1 tsp. brown sugar
• 1 tsp.sesame oil
• 1 tsp. crushed garlic
• 1 tsp. crushed ginger

Method

1. 1In a bowl or container mix the mirin, mustard, soy, oyster sauce, sugar, sesame oil, garlic and ginger and mix well. Place the beef in a bowl and pour half the mixture, mix and ensure that the beef is coated, cover and keep in fridge until ready to cook. Keep the other half of the liquid for the vegies later.
2. 2Cook rice as per instructions.
3. 3Place the broccoli, carrots, mushrooms and peas/corn in wok with ¼ cup water, place lid on top and steam for 5 mins – or you can pre steam in steamer until just cooked. Set aside.
4. 4In the wok, heat ½ the oil and stir fry the onion first for around 4 mins, and then add the capsicum. Stir fry for another 4 mins. Place in a bowl and set aside.
5. 5In the wok, heat the remaining oil and place the meat and stir fry for 1 - 2 minutes, take off heat and onto a plate and set aside.
6. 6Place onions and capsicum back into wok, stir for 30 seconds, place the vegetables and add the remaining sauce. Stir fry for 1 minute then add the meat and stir until all is incorporated.
7. 7Sprinkle sesame seeds on top divide onto 2 plates with rice and enjoy.