800g rump steak, thinly sliced
1 tbs sesame oil
1 tbs sunflower oil
4 green shallots, sliced
1 bunch Chinese broccoli, shredded
1 red capsicum, sliced
200g sugar snap peas, trimmed
¼ cup hoisin sauce
2 tbs soy sauce
3 tsp sesame seeds, toasted (see note)
- Combine beef and sesame oil in a bowl. Heat a wok or large frying pan over high heat. Stir-fry beef in 3 batches until browned. Transfer to a plate.
- Reheat wok or pan over high heat. Add sunflower oil and green shallots and stir-fry for 1 minute. Add remaining vegetables and stir-fry for 2 minutes or until cooked.
- Return beef and sauces to wok and heat through. Sprinkle with sesame seeds.