Easy weeknight wok beef stir fry

By: Cailey

Ingredients

500g rump steak
3 tbsp sesame oil
1/2 tbsp cornflour
1/2 tbsp soy sauce
1 head of broccoli, cut into florets
2 carrots, sliced thinly diagonally
125g snow peas
2 heads of choy sum, roughly chopped with the leafy part separated from the hard stems
125mL beef stock
Half a cauliflower, cut into florets
Marinade ingredients:
1/2 tbsp soy sauce
1/2 tbsp cornflour
2 garlic cloves, minced or finely chopped
1 tbsp sesame oil
1 tbsp dry sherry

Trim any fat from the steak. Slice the meat into thin strips then place in a bowl with the combined marinade ingredients. Toss to coat, then set aside to marinate while you chop the veggies.
Heat a wok over medium high heat, then add 1 tbsp of the sesame oil. Stir fry the beef for 2 minutes then remove from the wok and set aside.
Combine the cornflour and soy sauce in a bowl then set aside. Pour the remaining 2 tbsp of oil into the wok and add all the vegetables except the leafy part of the choy sum. Stir fry for 2 minutes.
Add the stock, cover the wok and cook for 1 minute. Stir in the beef, soy sauce and cornflour mix and the leafy part of the choy sum. Cook until the juices boil and thicken. Serve immediately.