Name: Sizzling sesame beef stir-fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon brown sugar; 1/4 cup (60ml) salt-reduced soy sauce; 2 tablespoon hoisin sauce; 2 tablespoon rice wine vinegar; 1 1/2 tablespoon sesame oil; 2 clove garlic, crushed; 600 gram beef scotch fillet, trimmed, sliced very thinly; 450 gram packet thick fresh hokkien noodles; 1 1/2 tablespoon peanut oil; 1 white onion, cut into thick wedges; 1 carrot, thinly sliced crossways; 1 small red capsicum, thinly sliced; 120 gram snow peas, trimmed; 1 bunch baby bok choy, trimmed, leaves separated; 1 1/2 tablespoon sesame seeds, toasted; green onion, curled, to serve (see tip)

Sizzling sesame beef stir-fry

This delicious stir-fry takes minutes to make using thick, fresh hokkien noodles.

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

1 tablespoon brown sugar

1/4 cup (60ml) salt-reduced soy sauce

2 tablespoon hoisin sauce

2 tablespoon rice wine vinegar

1 1/2 tablespoon sesame oil

2 clove garlic, crushed

600 gram beef scotch fillet, trimmed, sliced very thinly

450 gram packet thick fresh hokkien noodles

1 1/2 tablespoon peanut oil

1 white onion, cut into thick wedges

1 carrot, thinly sliced crossways

1 small red capsicum, thinly sliced

120 gram snow peas, trimmed

1 bunch baby bok choy, trimmed, leaves separated

1 1/2 tablespoon sesame seeds, toasted

green onion, curled, to serve (see tip)

Method

Sizzling sesame beef stir fry

1.Whisk sugar, soy sauce, hoisin sauce, vinegar, sesame oil and garlic in a jug. Place beef in a glass bowl. Pour half of sauce mixture over beef; stir to combine. Cover. Refrigerate 30 minutes, to marinate.

2.Meanwhile, place noodles in a large heatproof bowl; cover with boiling water. Stand 2 minutes, until softened. Stir with a fork to separate. Drain.

3.Heat half of peanut oil in a wok on high, swirling to coat. Drain beef from marinade; discard marinade. Stir-fry beef, in batches, 1-2 minutes, until browned. Transfer to a plate.

4.Add remaining peanut oil to wok. Add white onion and carrot; stir-fry 2 minutes. Add capsicum; stir-fry 2 mins. Add snow peas and bok choy; stir-fry 1 minute.

5.Return beef to wok with noodles and remaining sauce mixture. Stir-fry 1-2 minutes, until heated through. Sprinkle over sesame seeds. Top with green onion curls, to serve.

To make green onion curls, slice 1 green onion into long, thin strips. Place in iced water in fridge for 10 mins, until curled. You can also use rump or blade steak for this stir-fry, if preferred.
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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