INGREDIENTS:

(SERVES 4)

• 500g diced beef

• 2 small diced onions

• 100g cauliflower florets

• 100g broccoli florets

• 1 cup frozen peas, corn & carrot (optional)

• 1 cup beef stock

• 1 tbs corn flour

• 2 tbs soy sauce

• 1 tbs oyster sauce

• 1 tbs rice wine vinegar

• cracked pepper

• 2 tsp garlic

• 2 tsp ginger

• 2 tsp sesame seeds

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METHOD:

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1. Coat the diced beef in the cornflour and set aside.

2. Heat olive oil or sesame oil in a wok or large sauce pan until very hot.

3. Cook diced onions until browned in garlic and ginger (approx. 2 - 3 minutes)

4. Add broccoli and cauliflower florets and stir until well mixed.

5. Add the beef and cook for a further 10 minutes. Stirring/tossing well.

6. Add the soy sauce, oyster sauce, rice wine vinegar and stock. Stir well. Crack pepper over the top.

7. Add the frozen vegetables, stir and leave to simmer on a low heat for 15 minutes.

8. Add 1/4 cup of water, stir and leave for a further 5 minutes until sauce is thicker.

9. Serve with brown rice and top with sesame seeds.

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