Beef, Potato & Vegetable Stir-Fry

Serves 4

Prep time: 20 mins

Cooking time: 20 mins

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Ingredients

500 g beef sirloin/porterhouse steak fat trimmed and thinly sliced
¼ C soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
2½ cm fresh ginger grated
3 cloves of garlic crushed
2 tbsp olive oil
550 g Carb-Lite potatoes roughly chopped
1 broccoli cut into florets
1 red capsicum thinly sliced
1 carrot cut into small sticks
1 tbsp cornflour
1 tbsp water

To serve

1 tbsp sesame seeds lightly toasted in a dry frying pan
3 spring onions finely sliced

Instructions

Step 1
In a bowl, combine the beef with the soy, oyster and hoisin sauces and also the ginger and garlic. Let it marinate for at least 15-20 minutes.

Step 2
Heat a good splash of oil in a wok or large frying pan over medium-high heat.

Step 3
Add the potatoes and stir-fry until they are golden brown and cooked through. This may take about 8-10 minutes. Remove the potatoes from the pan and set aside.

Step 4
Add another film of oil to the pan. Lift the beef from the marinade and quickly stir-fry until it's well-coloured. This usually takes 2-4 minutes. Remove from the pan and set aside.

Step 5
Add the broccoli, capsicum and carrot to the pan. Stir-fry for 3-5 minutes or until the vegetables are crisp-tender.

Step 6
Return the potatoes and beef to the pan and mix everything together.

Step 7
Mix the cornflour with the water and add to the pan, along with the remaining marinade into the pan and heat until bubbling hot.

Step 8
Serve in shallow bowls topped with sesame seeds and spring onion.

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