Name: Nutty beef with broccolini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram beef scotch fillet steak, sliced thinly; 2 tablespoon dukkah; 1/2 cup (65g) finely chopped roasted unsalted pistachios; 2 tablespoon peanut oil; 2 teaspoon sesame oil; 2 shallots (50g), sliced thinly; 350 gram broccolini, chopped coarsely; 2 tablespoon kecap manis; 2 tablespoon chinese cooking wine

Ingredients

600 gram beef scotch fillet steak, sliced thinly

2 tablespoon dukkah

1/2 cup (65g) finely chopped roasted unsalted pistachios

2 tablespoon peanut oil

2 teaspoon sesame oil

2 shallots (50g), sliced thinly

350 gram broccolini, chopped coarsely

2 tablespoon kecap manis

2 tablespoon chinese cooking wine

Method

1.Combine beef, dukkah and half the nuts in medium bowl.

2.Heat half the peanut oil in wok; stir-fry beef, in batches, until browned. Remove from wok.

3.Heat remaining peanut oil and sesame oil in wok; stir-fry shallots and broccolini until broccolini is tender. Return beef to wok with kecap manis and cooking wine; stir-fry until hot, season to taste. Serve sprinkled with remaining nuts.

After stir-frying beef, wipe out the wok with absorbent paper to prevent any remaining spices or nuts from burning and spoiling the stir-fry. The beef mixture can be marinated for a few hours or overnight in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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