Description
A quick and flavorful sesame beef and veggie stir-fry featuring tender beef, crisp vegetables, and a fragrant sesame-soy sauce — ready in just 20 minutes for an easy weeknight meal.
Ingredients
1 tbsp peanut oil
500 g beef BBQ round steak, thinly sliced
1 brown onion, thinly sliced
2 celery sticks, thinly sliced
150 g carrot and broccoli florets
1 red capsicum, seeded and thinly sliced
2 tbsp soy sauce
1/2 tsp sesame oil
1 garlic clove, crushed
Steamed jasmine rice, to serve
Thinly sliced spring onion, to serve
Thinly sliced red chilli, to serve
Toasted sesame seeds, to serve
Instructions
- Heat half the peanut oil in a wok or large frying pan over medium-high heat. Cook the beef in two batches for about 2 minutes or until browned. Transfer to a bowl and keep warm.
- Add remaining oil to the wok. Add onion, celery, and carrot and broccoli florets. Stir-fry for 2 minutes or until just tender.
- Return beef to the wok with capsicum, soy sauce, sesame oil, and garlic. Stir-fry for another 2 minutes or until heated through and well combined.
- Divide steamed jasmine rice among serving bowls. Top with the stir-fry and garnish with spring onion, red chilli, and toasted sesame seeds.
Notes
Slice beef thinly against the grain for tenderness.
Peanut oil adds great flavor but can be substituted with canola or vegetable oil.
Use tamari for a gluten-free option.
Add other vegetables like mushrooms, snow peas, or baby corn for variety.
Serve over cauliflower rice or noodles for a low-carb version.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6 g
- Sodium: 710 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg
