Dinner in less than 30 minutes? Yes you heard right. This is the ultimate super speedy family stir-fry. Sweet, succulent and packed full of colourful veggies, it’s the perfect mid-week meal for growing families.
Sizzling Sesame Beef Stir Fry
- Suitable For Freezing
- 10 Mins.
- 25 Mins.
- 4 Portions
Recipe Saved
Ingredients
130g basmati rice
1 ½ tbsp sunflower oil
250g sirloin or tail beef fillet steak cut into strips
25g honey
1 tbsp sesame oil
1 medium courgette, cut into matchsticks
125g baby corn cut into quarters
1 clove garlic, peeled and finely chopped
1 medium carrot cut into matchsticks
175ml hot beef stock
1 tbsp cornflour
2 tbsp soy sauce
1 ½ tbsp sunflower oil
250g sirloin or tail beef fillet steak cut into strips
25g honey
1 tbsp sesame oil
1 medium courgette, cut into matchsticks
125g baby corn cut into quarters
1 clove garlic, peeled and finely chopped
1 medium carrot cut into matchsticks
175ml hot beef stock
1 tbsp cornflour
2 tbsp soy sauce
Method
- Cook the rice according to the packet instructions. Once cooked, remove from the heat and keep covered until ready to serve.
- Heat the sunflower oil in a large wide based non-stick frying pan. Meanwhile, pat the beef strips dry with kitchen paper and toss with the honey. Once the pan is hot, add the beef strips and a pinch of salt and cook for one minute (don’t overcook). You might need to cook the beef in batches as you don’t want to crowd the pan.
- Heat the sesame oil in a wok or frying pan and stir fry the carrot and garlic for 2 minutes, then add the courgette and baby corn and continue to stir fry for about 2 minutes or until just tender but still crisp.
- Return the beef to the pan. Mix the cornflour with 1 tablespoon of water and stir into the hot beef stock. Stir this into the pan together with the soy sauce, tabasco (if using) and sprinkle with the sesame seeds.
- Bring to a simmer and cook until slightly thickened. Serve with the cooked rice.
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