Ingredients Jump to Instructions ↓

  1. Ingredients ( serves 4)

  2. 500g-piece topside beef, thinly sliced across the grain

  3. 1 tbs soy sauce

  4. 3 tsp cornflour

  5. 1 tsp sesame oil

  6. 1 tsp cracked black pepper

  7. 2 tbs peanut oil

  8. 1 brown onion, halved, cut into thin wedges

  9. 4 garlic cloves, crushed

  10. 1/3 cup coarsely chopped fresh garlic chives

  11. 1 bunch broccolini, cut into 4cm lengths

  12. 160ml (2/3 cup) vegetable stock

  13. 2 tbs kecap manis

  14. Steamed rice, to serve

Instructions Jump to Ingredients ↑

  1. Combine the beef, soy sauce, cornflour, sesame oil and pepper in a large bowl.

  2. Heat 3 tsp of the peanut oil in a wok over high heat until just smoking. Add half the beef mixture and stir-fry for 1-2 minutes or until brown. Transfer to a heatproof bowl. Repeat with 3 tsp of the remaining oil and the remaining beef mixture, reheating wok between batches.

  3. Heat the remaining oil in the wok over medium-high heat until just smoking. Add the onion and stir-fry for 2 minutes or until soft. Add the garlic and half the chives and stir-fry for 1 minute or until aromatic. Add broccolini and stock and stir-fry for 3 minutes or until broccolini is bright green and tender crisp.

  4. Return beef to the wok along with the kecap manis and remaining chives and stir-fry for 1 minute or until mixture boils and thickens. Serve with steamed rice.


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