600 grams sirloin steak, thinly sliced (I used sirloin from the Greenlea Butcher Shop)
grapeseed oil for cooking
2 teaspoons sesame oil
250 grams button mushrooms, thickly sliced
200 grams green beans, stem end trimmed
2 teaspoons cornflour
½ cup beef stock
2 tablespoons soy sauce
2 cloves garlic, crushed
1 tablespoon grated
2 teaspoons honey
½ teaspoon dried chilli flakes
2 spring onions, thinly sliced
1 long red chilli, finely chopped
1/2 cup chopped roasted peanuts or cashew nuts
1/2 cup crispy shallots
Sauce: Put the cornflour in a bowl with 1 tablespoon of the stock and mix until smooth. Add all the remaining ingredients and set aside.
Season the steak generously with salt. Heat a sauté pan until very hot and add 1 tablespoon of grapeseed oil. Add the meat in small batches and cook for 1 minute then, using a slotted spoon, transfer to a bowl and cover to keep warm. Add more oil if needed between batches.
Add another tablespoon of oil and the sesame oil to the pan along with the mushroom and a splash of water to loosen the sticky bits on the base of the pan. Cook for 5 minutes then add the beans and cook for another 5 minutes, adding a little more water so the pan doesn’t dry out.
Give the sauce a stir and tip into the pan along with the resting juices from the steak. Cook for 2-3 minutes until glossy then add the steak and turn to coat in the sauce.
To serve: Top with the spring onion, chilli and nuts and serve the crispy shallots separately.